Yield: 24 servings. Marinated Beef: 1 qt. extra virgin olive oil 1 cup fresh lime juice 4 oz. chopped garlic 2 Tbsp. ground cumin 2 tsp. ground black pepper 6 lb. (24) beef shoulder center (ranch cut) steaks Roasted Poblano Salsa: 1 lb. 12 oz. onion slices, cut 1/4” thick 2 poblano peppers 1 habanero pepper 1 lb. 12 oz. canned diced tomatoes with juice 1 oz. minced onion 1/4 cup chopped fresh cilantro 1 Tbsp. sugar 1 Tbsp. fresh lime juice 1 Tbsp. canned jalapeno ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality 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? Log In here.