Bison Steak with Poblano Mole

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1/2 cup rice, 3 ounces meat, and 1/4 cup mole)

Recipe from

Nutritional Information

Calories 354
Fat 8.9 g
Satfat 2.1 g
Monofat 4.7 g
Polyfat 1.1 g
Protein 30 g
Carbohydrate 36.7 g
Fiber 2.5 g
Cholesterol 70 mg
Iron 5.5 mg
Sodium 669 mg
Calcium 41 mg

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

Preparation

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.

Note:

Maureen Callahan,

January 2010