Name: Grilled Bison Skirt Steak with Black Beans, Yellow Rice and plantain Salsa
Ingredients: 2 pounds bison skirt steak; Kosher salt and fresh ground pepper; 1 tablespoon grape seed oil; ½ medium red onion, chopped; 1 teaspoon smoked paprika; 2 teaspoons ground cumin; 1 large jalapeño, seeded and chopped; 2 garlic cloves, finely chopped; 1 teaspoon balsamic vinegar; 1½ cups low-sodium chicken broth; 2 cans black beans, rinsed and drained; 3 bay leaves; ¼ teaspoon ground cumin; ¼ teaspoon cinnamon; 1 tablespoon unsalted butter; 1 teaspoon ground turmeric; Kosher salt and freshly ground pepper; 1 cup long grain brown rice; 3¼ cups low-sodium chicken broth; 1 small red onion, diced; 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.); 1 tablespoon of coconut oil; 1 jalapeño, minced; 3 tablespoons fresh lime juice; 2 green onions, chopped; ¼ cup chopped fresh cilantro; 1 tablespoon honey; Kosher salt

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

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