Name: Coffee-Rubbed Bison Ribeye and Moros y Cristianos Tacos
Ingredients: 1 teaspoon ground ginger; 1 teaspoon cumin; 2 tablespoons grape seed oil; 1½ teaspoons mustard powder; Canola or olive oil; Kosher salt and coarsely ground black pepper; 4 cloves garlic, minced; 1 medium yellow onion, chopped; 1 green pepper, seeded and chopped; 1 bay leaf; 1 teaspoon smoked paprika; ¼ teaspoon ground cumin; ½ teaspoon dried oregano; 1 cup long-grain brown rice; 2 cans black beans, not drained; 2 cups low-sodium chicken broth; Kosher salt and fresh ground pepper; 1 cup avocado mayonnaise; 1 teaspoon fresh lime juice; 2 tablespoons Chipotle in adobo; ½ teaspoon agave; 1 garlic clove, minced; 2 tablespoons dark brown sugar; 2 boneless bison ribeye steaks; ¼ cup ground espresso; 2 tablespoons smoked paprika; 2 tablespoons freshly ground black pepper; 1 tablespoon chili powder

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Steaks

2 boneless bison ribeye steaks
¼ cup ground espresso
2 tablespoons

Method

Moros y Cristianos

In a medium pot over medium-high heat, sauté the onion, garlic and green pepper in two tablespoons grape seed oil stirring until vegetables are softened and translucent.
Season with salt and pepper.
Add the bay leaf, smoked paprika, cumin, oregano and rice. Stir until well mixed and all the rice