Ancho Skirt Steak with Poblano Roasted Vegetables, Gluten Free*
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Olive oil -- 3 fl oz
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Minor's Ancho Flavor Concentrate Gluten Free -- 1.25 oz
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Beef loin -- 24 oz
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Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free -- 2.75 oz
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Olive oil -- 1 fl oz
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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.
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