Grilled Bison Skirt Steak with Black Beans, Yellow Rice and plantain Salsa

Name: Grilled Bison Skirt Steak with Black Beans, Yellow Rice and plantain Salsa
Ingredients: Kosher salt and freshly ground pepper; 2 green onions, chopped; ¼ cup chopped fresh cilantro; 1 jalapeño, minced; 3 tablespoons fresh lime juice; 1 cup tomatoes, diced; 2 very ripe plantains (It’s okay if they’re black as long the inside isn’t moldy or super mushy.); Kosher salt and fresh ground pepper; 1 tablespoon of coconut oil; 2 cans black beans, rinsed and drained; 3 bay leaves; 1 small red onion, diced; 1 cup long grain brown rice; 3¼ cups low-sodium chicken broth; 2 teaspoons ground cumin; 2 garlic cloves, finely chopped; 1 large jalapeño, seeded and chopped; ½ medium red onion, chopped; 1 tablespoon grape seed oil; 1 teaspoon ground turmeric; ¼ teaspoon ground cumin; 1 tablespoon unsalted butter; ¼ teaspoon cinnamon; 1½ cups low-sodium chicken broth; 1 teaspoon balsamic vinegar; 1 tablespoon honey; Kosher salt; 2 pounds bison skirt steak; 1 teaspoon smoked paprika

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Skirt Steak

2 pounds bison skirt steak
Kosher salt and fresh ground pepper

Dinner
Gluten-free

Method

Black Beans

In a large saucepan, warm oil over medium-high heat.
Add onion, garlic, jalapeño, 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 10 minutes.
Stir in