YIELD: 100, 4 oz. servings RELISH: 3½ #10 cans corn kernels, drained 1½ #10 cans tomato, diced 5 cups roasted red bell peppers, chopped 2½ cups red wine vinegar 1¼ cups extra virgin olive oil 2½ cups green onions or fresh cilantro, chopped STEAK: ½ cup black pepper ½ cup cumin 2 Tbsps. cloves 5 cups red wine vinegar 5 cups olive oil 1¼ cup thyme, dried 1 cup brown sugar ⅓ cup salt ½ cup garlic 25 lbs. flank steak 1. For the relish: Combine all ingredients until mixed well. Reserve, ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.