Adobo Skirt Steak

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
4

Skirt steak is anything but typical basted with oil and MINOR'S® Red Chile Adobo Flavor Concentrate. Grilled to medium-rare perfection, sliced and served atop Spanish rice with a side of mixed roasted vegetables tossed with fire-roasted poblano, olive oil and sea salt.

Ingredients

24 oz Beef loin, Skirt Steak
3 oz Olive oil
1.25 oz Minor's® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
2.75 oz Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Olive oil
16 oz California blend vegetables, frozen

Steps

  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.

Additional Tips

Additional Tips

Serve Spanish rice underneath steak as accompaniment.

More From FoodService Director

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

FSD Resources