Adobo Skirt Steak

Menu Part: 
Cuisine Type: 

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.


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


  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.

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