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.

Ingredients

Procedure

For the mezcal lime pepper:

1. Mix black pepper, 1/2 teaspoon mezcal, and lime peel (ingredients 1-3) in small bowl. Set aside.

For the marinated bison:

1. Mix 1 1/2 tablespoons mezcal, oil, garlic salt and 1/2 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.

For the roasted tomato sofrito:

1. 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 non-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.
2. 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 1/2 tablespoon mezcal. Set aside.
3. 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.