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

By Richard Ingraham
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A healthy and hearty meal perfect for a larger Sunday night dinner. 

SERVES
4
 TO
6
TOTAL TIME

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:

  1. In a large saucepan, warm oil over medium-high heat.
  2. Add onion, garlic, jalapeno, cumin smoked paprika and bay leaves, and sauté until onions soften.
  3. Add beans and chicken broth, and stir occasionally.
  4. Continue cooking until thick, stirring frequently for about ten minutes.
  5. Stir in balsamic vinegar and season with salt and pepper, and keep warm.

For the yellow rice:

  1. Melt butter in medium saucepan over medium heat.
  2. Stir in the turmeric, cumin and cinnamon, and heat until fragrant.
  3. Add in brown rice, and stir to make sure every grain is coated with the butter and spices
  4. Pour the broth over the rice, season with salt and pepper and bring to boil.
  5. Reduce heat to a simmer, and cover.
  6. Cook rice until the broth is absorbed, and the rice is tender.
  7. Fluff with a fork, and reserve until ready for use.

For the plantain salsa:

  1. Preheat your oven to 400 degrees.
  2. Cut ripe plantains on the diagonal into  one centimeter thick slices.
  3. Place the plantain slices in a medium bowl with the coconut oil and toss to coat
  4. Arrant the plantain slices on a baking sheet, and bake.
  5. Turn plantains after the first 15 minutes.
  6. Cook for an additional ten minutes, or until well caramelized on both sides.
  7. In a large bowl, combine red onion, tomatoes, green onions, cilantro, jalapeno, lime juice and honey.
  8. Gently toss, and adjust seasonings.
  9. Gently fold in plantains

For the skirt steak:

  1. Season skirt steak with salt and ground pepper.
  2. Heat grill to high.
  3. Cook skirt steak until medium rare, or until an instant-read thermometer shows 130 degrees.
  4. Remove from the grill, and let rest for ten minutes.
  5. Spoon yellow rice in the center of a plate, and top with black beans.
  6. Slice skirt steak and layer slices on top of the black beans,
  7. Spoon the plantain salsa around the plate and on top of the steak.

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