Mezcal Marinated Bison with Roasted Tomato Sofrito
main dishes

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.
  • 30m

    prep time

  • 55m

    Cook Time

  • 260

    Calories

  • 15

    Ingredients

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Ingredients

8

Servings

Mezcal Lime Pepper

Marinated Bison

  • 3 tablespoons mezcal
  • 2 tablespoons vegetable oil
  • 1 teaspoon McCormick® Garlic Salt
  • 2 pounds boneless sirloin bison steaks

Roasted Tomato Sofrito

  • 6 medium plum tomatoes, quartered
  • 3 tablespoons mezcal, divided
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon McCormick® Garlic Salt
  • 4 slices thick-cut bacon
  • 3/4 cup finely chopped yellow onion
  • 1/2 cup finely chopped poblano chiles
  • 2 teaspoons McCormick Gourmet™ Chipotle Pepper, Crushed

Instructions

  • For the Mezcal Lime Pepper, mix all ingredients in small bowl. Set aside.

  • For the Marinated Bison, mix mezcal, oil, garlic salt and 1 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.

  • Meanwhile, for the Roasted Tomato Sofrito, mix tomatoes, 2 tablespoons 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.

  • 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 tablespoon mezcal. Set aside.

  • 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.

Nutrition information (per Serving)

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