Grilled bison skirt steak with black beans, yellow rice and plantain salsa

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