From: Chef Tammy Huynh, Tamarine, Palo Alto, CA. Yield: 24 servings. DRUNKEN STEAK: Beef Top Blade (Flat Iron) Steaks, 6 oz. each. (IMPS/NAMP 1114D) 12 cups red wine 6 Tbsp. Dijon mustard 6 Tbsp. green peppercorns 2 Tbsp. chopped garlic 2 Tbsp. salt SOY-BALSAMIC REDUCTION: 2 cups balsamic vinegar 1 cup soy sauce 1 cup sugar FRUIT SALSA: 3 lb. quartered, stemmed strawberries 3 lb. diced peeled mangos 2 lb. diced peeled Asian pears 1/3 cup chopped cilantro 2 oz. diced red onions 1/3 cup ...
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