Adobo Skirt Steak with Poblano Roasted Vegetables, Gluten Free*

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



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


  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

UnitPer Serving
Energy681 kcal
Protein38 g
Fats, total50 g
Carbohydrate, total19 g
Sugars, total1 g
Fats, saturated12 g
Fiber, total dietary5 g
Sodium588 mg
Calcium48 mg
Cholesterol116 mg
Iron6 mg
Vitamin C42 mg
Vitamin D9 IU