Bison Steak with Poblano Mole

Name: Bison Steak with Poblano Mole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp sliced almonds, toasted and finely chopped; 1 teaspoons ancho chile powder; 0 teaspoons freshly ground black pepper; 1 teaspoons chopped chipotle chile, canned in adobo sauce; 1 Tbsp unsalted pumpkinseed kernels, toasted; 1 6-inchs (6-inch) corn tortilla, torn into pieces; 7 grams dark chocolate, chopped; 79 milliliters fire-roasted diced tomatoes with green chiles (such as Muir Glen); 454 grams bison flank steak; 59 milliliters finely chopped fresh cilantro; 1 garlic clove, crushed; 0 teaspoons ground cumin; 1 teaspoons ground cumin; 59 milliliters fat-free, less-sodium beef broth; 237 milliliters fat-free, less-sodium beef broth; 1 teaspoons olive oil; 1 Tbsp olive oil; 59 milliliters chopped onion; 79 milliliters finely chopped onion; 59 milliliters chopped seeded poblano chile; 177 milliliters uncooked long-grain rice; 0 teaspoons salt; 0 teaspoons salt; 2 tomatillos; 1 Tbsp tomato paste; 118 milliliters water

Bison Steak with Poblano Mole is a gluten free and dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 32g of protein, 9g of fat, and a total of 369 calories. This recipe serves 4. A mixture of rice, salt, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1 tablespoon oil in a small saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently.

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Onion

Rice

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Frying Pan

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.

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Tomato Paste

Broth

Cumin

Water

Rice

Salt

Remove from heat; stir in cilantro. Keep warm.

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Cilantro

Discard husks and stems from tomatillos; chop.

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Tomatillos

Heat 1/2 teaspoon oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

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.

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Chili Powder

Tomatillos

Vegetable

Chipotle Chiles

Tomato

Tortilla

Poblano Pepper

Garlic

Broth

Cumin

Onion

Salt

Add chocolate, stirring until melted; remove from heat. Stir in almonds and pumpkinseeds.

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Chocolate

Almonds

Place mixture in blender.

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Blender

Remove center piece of blender lid; secure lid on blender.

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Blender

Place a towel over opening in lid. Blend until smooth. Keep warm.

Heat a grill pan over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Grill Pan

Frying Pan

Sprinkle steak with 1/4 teaspoon salt and black pepper.

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Salt And Pepper

Steak

Add steak to pan; cook 5 minutes on each side or until desired degree of doneness.

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Steak

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Frying Pan

Let stand 5 minutes.

Cut crosswise into thin slices.

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Servings:

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.