Sorry, you need to enable JavaScript to visit this website.

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
Preparation
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.
Note:

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

Components