Plate of Adobo Skirt Steak with Poblano Roasted Vegetables (Gluten Free) featuring Minor's products
Entrées

Ancho Skirt Steak with Poblano Roasted Vegetables, Gluten Free*

  • 0:50 TIME
  • 4 Portions
  • 681 calories

Preparation

Ingredients

Olive oil3 fl oz
Minor's Ancho Flavor Concentrate Gluten Free1.25 oz
Beef loin24 oz
Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free

2.75 oz

Olive oil1 fl oz
California blend vegetables, frozen16 oz

 

Method

  1. Mix together the olive oil and Ancho 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

 

Products used in the recipe

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