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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.