Grilled bison skirt steak with black beans, yellow rice and plantain salsa
A healthy and hearty meal perfect for a larger Sunday night dinner.
SERVES
4
TO
6
Ingredients
For the skirt steak:
- 2 pounds bison skirt steak
- Kosher salt and fresh ground pepper
For the black beans:
- 1 tablespoon grape seed oil
- 1/2 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 1 large jalapeno, seeded and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3 bay leaves
- 2 cans black beans, rinsed and drained
- 1 2/3 cups low-sodium chicken broth
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground pepper
For the yellow rice:
- 1 tablespoon unsalted butter
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 cup long grain brown rice
- 3 1/4 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
For the plantain salsa:
- 2 very ripe plantains (it’s okay if they’re black as long as the inside isn’t moldy or super mushy.)
- 1 tablespoon of coconut oil
- 1 small red onion diced
- 1 cup tomatoes, diced
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, minced
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- Kosher salt
Directions
For the black beans:
- In a large saucepan, warm oil over medium-high heat.
- Add onion, garlic, jalapeno, cumin smoked paprika and bay leaves, and sauté until onions soften.
- Add beans and chicken broth, and stir occasionally.
- Continue cooking until thick, stirring frequently for about ten minutes.
- Stir in balsamic vinegar and season with salt and pepper, and keep warm.
For the yellow rice:
- Melt butter in medium saucepan over medium heat.
- Stir in the turmeric, cumin and cinnamon, and heat until fragrant.
- Add in brown rice, and stir to make sure every grain is coated with the butter and spices
- Pour the broth over the rice, season with salt and pepper and bring to boil.
- Reduce heat to a simmer, and cover.
- Cook rice until the broth is absorbed, and the rice is tender.
- Fluff with a fork, and reserve until ready for use.
For the plantain salsa:
- Preheat your oven to 400 degrees.
- Cut ripe plantains on the diagonal into one centimeter thick slices.
- Place the plantain slices in a medium bowl with the coconut oil and toss to coat
- Arrant the plantain slices on a baking sheet, and bake.
- Turn plantains after the first 15 minutes.
- Cook for an additional ten minutes, or until well caramelized on both sides.
- In a large bowl, combine red onion, tomatoes, green onions, cilantro, jalapeno, lime juice and honey.
- Gently toss, and adjust seasonings.
- Gently fold in plantains
For the skirt steak:
- Season skirt steak with salt and ground pepper.
- Heat grill to high.
- Cook skirt steak until medium rare, or until an instant-read thermometer shows 130 degrees.
- Remove from the grill, and let rest for ten minutes.
- Spoon yellow rice in the center of a plate, and top with black beans.
- Slice skirt steak and layer slices on top of the black beans,
- Spoon the plantain salsa around the plate and on top of the steak.
