Mezcal Marinated Bison with Roasted Tomato Sofrito

 


In this Latin twist on steak dinner, lean and flavorful Bison steaks are marinated with a Mezcal lime pepper combination before getting a hot sear on the grill. Accompanied by a roasted tomato, bacon and poblano sofrito, this robust entrée delivers bold, savory and smoky flavors.

Yield: 4 oz. serving of meat


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
McCormick Culinary® Black Pepper, Coarse Grind 1/2 tablespoon 1. For the Mezcal Lime Pepper, mix McCormick Culinary® Black Pepper, mezcal, and lime peel (ingredients 1-3) in small bowl. Set aside.

2. For the Marinated Bison, mix mezcal, oil, garlic salt and ½ teaspoon of the Mezcal Lime Pepper in large resealable plastic bag. Add bison steaks; turn to coat well. Refrigerate 1 hour or longer for extra flavor.

3. Meanwhile, for the Roasted Tomato Sofrito, mix tomatoes, 1 tablespoon of the mezcal, oil and garlic salt in medium bowl. Arrange in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray. Roast in 450°F oven 30 minutes or until tomatoes are soft and brown on top. Let cool. Coarsely chop; set aside.

4. While tomatoes cool, cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Heat drippings on high heat. Add onion and poblano chilies; cook and stir 3 to 4 minutes. Add chipotle pepper; cook and stir 2 minutes longer. Remove from heat. Stir in reserved tomatoes, bacon and remaining ½ tablespoon mezcal. Set aside.

5. Remove steaks from marinade. Discard any remaining marinade. Rub steaks with remaining Mezcal Lime Pepper. Grill or pan-fry steaks over medium-high heat 5 minutes per side or until desired doneness. Serve steaks with Roasted Tomato Sofrito.

mezcal 1/2 teaspoon
lime peel, grated 1/4 teaspoon
mezcal 1 1/2 tablespoons
vegetable oil 1 tablespoon
McCormick Culinary® Garlic Salt 1/2 teaspoon
boneless sirloin bison steak 1 pound
plum tomatoes, medium, quartered 3 eaches
mezcal 1 1/2 tablespoons
vegetable oil 1 tablespoon
McCormick Culinary® Garlic Salt 1/4 teaspoon
bacon slices, thick-cut 2 eaches
yellow onion, finely chopped 1/3 cup
poblano chilies, finely chopped 1/4 cup
McCormick Culinary® Crushed Chipotle Pepper 1 teaspoon
Ingredients Quantities Instructions
Pepper, Black Coarse Grind 3 tablespoons 1. For the Mezcal Lime Pepper, mix McCormick Culinary® Black Pepper, mezcal, and lime peel (ingredients 1-3) in small bowl. Set aside.

2. For the Marinated Bison, mix mezcal, oil, garlic salt and ½ teaspoon of the Mezcal Lime Pepper in large resealable plastic bag. Add bison steaks; turn to coat well. Refrigerate 1 hour or longer for extra flavor.

3. Meanwhile, for the Roasted Tomato Sofrito, mix tomatoes, 1 tablespoon of the mezcal, oil and garlic salt in medium bowl. Arrange in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray. Roast in 450°F oven 30 minutes or until tomatoes are soft and brown on top. Let cool. Coarsely chop; set aside.

4. While tomatoes cool, cook bacon in large skillet on medium heat until crisp. Remove bacon. Crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Heat drippings on high heat. Add onion and poblano chilies; cook and stir 3 to 4 minutes. Add chipotle pepper; cook and stir 2 minutes longer. Remove from heat. Stir in reserved tomatoes, bacon and remaining ½ tablespoon mezcal. Set aside.

5. Remove steaks from marinade. Discard any remaining marinade. Rub steaks with remaining Mezcal Lime Pepper. Grill or pan-fry steaks over medium-high heat 5 minutes per side or until desired doneness. Serve steaks with Roasted Tomato Sofrito.

mezcal 1 tablespoon
lime peel, grated 1 1/2 teaspoons
mezcal 9 tablespoons
vegetable oil 6 tablespoons
Garlic Salt 1 tablespoon
boneless sirloin bison steak 6 pounds
plum tomatoes, medium, quartered 18 eaches
mezcal 9 tablespoons
vegetable oil 6 tablespoons
Garlic Salt 1 1/2 teaspoons
bacon slices, thick-cut 12 eaches
yellow onion, finely chopped 2 cups
poblano chilies, finely chopped 1 1/2 cups
Crushed Chipotle Pepper 2 tablespoons
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 260 kcal


Total fat 15 g


Saturated fat 4 g


Trans fat 0 g


Cholesterol 65 mg


Sodium 570 mg


Carbohydrate 5 g


Dietary fiber 2 g


Sugars 2 g


Protein 21 g


Chef's Tip: Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.

Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys