Jamaican Mango Jerk Bison
- 3 cloves garlic peeled
- 3 green onions bottoms removed
- 2 chili peppers seeded and stemmed, bonnet or serrano work great (substitute habanero or ¼ tsp cayenne powder)
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp paprika
- dash sea salt
- 1½ lb bison steak cubed or whole steaks
- 1 mango (or pineapple), peeled and cubed
- 1 cucumber small, diced
- ½ red onion diced
- ¼ cup fresh cilantro roughly chopped
- 1 lime juiced
- 3 tbsp coconut oil
- cauliflower rice
- 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.
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.