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Ancho Skirt Steak with Poblano Roasted Vegetables, Gluten Free*

  • 50 min
  • Easy
  • 4
  • Olive oil -- 3 fl oz
  • Minor's Ancho Flavor Concentrate Gluten Free -- 1.25 oz
  • Beef loin -- 24 oz
  • Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free -- 2.75 oz
  • Olive oil -- 1 fl oz
  • California blend vegetables, frozen -- 16 oz
Mix together the olive oil and Ancho Flavor Concentrate. Rub on steak. Set aside for at least 30 minutes, up to 24 hours.
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.
Roast vegetables in a convection oven at 375°F for 10-12 minutes or until hot and slightly caramelized.
Place steak on a preheated grill and cook over high heat to medium rare. Let rest.
Slice steak and plate with vegetables on the side.

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