2chili peppersseeded and stemmed, bonnet or serrano work great (substitute habanero or ¼ tsp cayenne powder)
2tspallspice
1tspcinnamon
1tspnutmeg
½tsppaprika
dashsea salt
1½lbbison steakcubed or whole steaks
1mango(or pineapple), peeled and cubed
1cucumbersmall, diced
½red oniondiced
¼cupfresh cilantroroughly chopped
1limejuiced
3tbspcoconut oil
cauliflower rice
Instructions
Place the garlic, green onion, chili peppers, spices and sea salt in a blender or food processor. Process until it becomes a paste-like marinade.
Transfer marinade into a large plastic bag. Place the bison in the marinade bag and massage it around to make sure the bison is well seasoned.
Ideally it will marinade in the fridge for 6 hours - overnight. If in a hurry, less time is fine.
Just before cooking the bison, make the salsa. Add the mango, the cucumber, red onion, cilantro and lime juice in a small bowl and stir well to combine.
Remove bison from the marinade. Heat the coconut oil in a large skillet over medium-high heat. Sear the bison 4-6 minutes per side, browning and cooking through.
Arrange the bison on each plate and serve over cauliflower rice, topped with the salsa.
Notes
Make ahead tip: Make the marinade in advance and get that bison marinating the day before! The cauliflower rice can also be prepared 1-2 days in advance. The salsa is best made fresh.