Gluten Free Adobo Skirt Steak with Poblano Roasted Vegetables


  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.


  • 24 oz beef, sirloin tips
  • 16 oz California blend vegetables
  • 2 3/4 oz Minors Fire Roasted Poblano Flavor Concentrate Gluten Free
  • 1 1/4 oz Minors Red Chile Adobo Flavor Concentrate Gluten Free