Ancho Skirt Steak with Roasted Vegetables, Gluten Free*

  • 0:20 TIME
  • 4 Portions
  • easy


Olive oil

90 ml / 3 fl oz

Minor's Ancho Flavour Concentrate Gluten Free

35 g / 1.25 oz

Beef loin

680 g / 24 oz

Minor's Ancho Flavour Concentrate Gluten Free

70 g / 2.5 oz

Olive oil

30 ml / 1 fl oz

California blend vegetables, frozen

454 g / 16 oz



  1. Mix together the olive oil and Ancho Flavour Concentrate. Rub on steak. Set aside for at least 30 minutes, up to 24 hours.
  2. Combine Ancho Flavour Concentrate and olive oil in a large mixing bowl. Toss the vegetable blend in the ancho 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.

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