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.
1/2 cup (125 milliliters) Mezcal (Roasted Tomato Sofrito), divided
Mezcal Lime Pepper: mix all ingredients in small bowl. Set aside.
Marinated Bison: mix Mezcal, vegetable oil, garlic salt and 1 tbsp (15 mL) Mezcal Lime Pepper in large re-sealable plastic bag. Add bison steaks; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
Roasted Tomato Sofrito: preheat oven to 450°F (230°C). In large bowl, toss tomatoes, with 6 tbsp (90 mL) Mezcal, vegetable oil and garlic salt. Arrange in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray. Roast in oven 30 minutes or until tomatoes are soft and brown on top. Let cool. Coarsely chop; set aside. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove, crumble and set aside. Remove all but 6 tbsp (90 mL) drippings from skillet. Heat drippings on high heat. Add onion and poblano chilies; sauté 3 to 4 minutes. Add chipotle pepper; sauté 2 minutes longer. Remove from heat. Stir in reserved tomatoes, bacon and remaining 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.
• Mezcal is a smoky Mexican liquor made from the agave plant, giving it a highly complex and distinctive flavor profile.