Entrées

Adobo Skirt Steak with Poblano Roasted Vegetables, Gluten Free*

  • 0:50 TIME
  • Difficulty
  • 4 portions
  • 681 calories

Preparation

Ingredients

Beef loin 24 oz
Olive oil 3 fl.oz
Minor's Red Chile Adobo Flavor Concentrate Gluten Free 6 x 13.6 ounces 1.25 oz
Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces 2.75 oz
Olive oil 1 fl.oz
California blend vegetables, frozen 16 oz

Method

  1. Mix together the olive oil and Red Chile Adobo Flavor Concentrate. Rub on steak. Set aside for at least 30 minutes up to 24 hours.
  2. Combine Fire Roasted Poblano Flavor Concentrate and olive oil in a large mixing bowl. Toss the vegetable blend in the poblano oil and mix until the vegetables are evenly coated.
  3. Roast vegetables in a convection oven at 375°F for 10-12 minutes or until hot and slightly caramelized.
  4. Place steak on a preheated grill and cook over high heat to medium rare. Let rest.
  5. Slice steak and plate with vegetables on the side.

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 681 kcal
Protein 38 g
Fats, total 50 g
Carbohydrate, total 19 g
Sugars, total 1 g
Fats, saturated 12 g
Fiber, total dietary 5 g
Sodium 588 mg
Calcium 48 mg
Cholesterol 116 mg
Iron 6 mg
Vitamin C 42 mg
Vitamin D 9 IU