Recipes
Flank Steak with Corn and Tomato Relish

Flank Steak with Corn and Tomato Relish

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

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