Yield: 48 servings. 12 lb. flank or other steak, trimmed of excess fat 3 qt. barbecue sauce, prepared, warmed1 tsp. saffron threads2 Tbsp. lemon juice1/2 carton Potato PearlsĀ® Extra Rich 1 gallon boiling water 2 tsp. salt 48 tortillas, floured, tomato or chili flavored, 10"1 lb. baby spinach leaves 3 cups cilantro leaves 3 cups raisins Grill or broil beef 4-5 minutes per side for medium-rare, turning once. Let stand 5 minutes; cut into thin slices. Mix with barbecue sauce; keep warm. In ...

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? here.