Bison Steak with Poblano Mole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1/3 cup finely chopped onion |
3/4 cup uncooked long-grain rice |
1 tablespoon tomato paste |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1 cup fat-free, less-sodium beef broth |
1/2 cup water |
1/4 cup finely chopped fresh cilantro |
2 tomatillos |
1/2 teaspoon olive oil |
1/4 cup chopped seeded poblano chile |
1/4 cup chopped onion |
1/2 teaspoon ancho chile powder |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1 garlic clove, crushed |
1/3 cup fire-roasted diced tomatoes with green chiles (such as muir glen) |
1/4 cup fat-free, less-sodium beef broth |
1/2 teaspoon chopped chipotle chile, canned in adobo sauce |
1/2 (6-inch) corn tortilla, torn into pieces |
1/4 ounce dark chocolate, chopped |
1 tablespoon sliced almonds, toasted and finely chopped |
1 tablespoon unsalted pumpkinseed kernels, toasted |
cooking spray |
1 (1-pound) bison flank steak |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently. Add tomato paste, cumin, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in 1 cup broth and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; stir in cilantro. Keep warm.
2. Discard husks and stems from tomatillos; chop. Heat 1/2 teaspoon oil in a large saucepan over medium heat. Add poblano, 1/4 cup onion, and tomatillos; cook 10 minutes, stirring occasionally. Stir in chile powder, 1/4 teaspoon cumin, salt, and garlic; cook 1 minute. Stir in tomatoes, 1/4 cup broth, chipotle, and tortilla; cook 5 minutes. Reduce heat; simmer 6 minutes or until vegetables are tender. Add chocolate, stirring until melted; remove from heat. Stir in almonds and pumpkinseeds. Place mixture in blender. Remove center piece of blender lid; secure lid on blender. Place a towel over opening in lid. Blend until smooth. Keep warm.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut crosswise into thin slices.
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