Bison Steak Tostadas

Name: Bison Steak Tostadas
Ingredients: 1 cup (250 mL) strong brewed coffee, cold; 1/4 cup (60 mL) olive oil; 2 tbsp (30 mL) cider vinegar; 2 tbsp (30 mL) brown sugar; 2 tbsp (30 mL) Worcestershire sauce; 1 tbsp (15 mL) ancho chili powder; 1 tsp (5 mL) ground cumin; 1 tsp (5 mL) each salt and pepper; 4 Noble Premium Bison Inside Round, Top Sirloin or Striploin Steaks (2 lb/908 g); 1 small red onion, thinly sliced; 2/3 cup (150 mL) cider vinegar; 1/2 tsp (2 mL) each salt and granulated sugar; 1 tbsp (15 mL) olive oil; 2 slices bacon, chopped; 2 cloves garlic, minced; 1/2 tsp (2 mL) ground cumin; 1/2 tsp (2 mL) dried oregano; 1 can (398 mL) black beans, drained and rinsed; Canola oil, for frying; 8 corn tortillas; 1 ripe avocado, halved, pitted, peeled and sliced; 1 jalapeño pepper, thinly sliced; 1/3 cup (75 mL) crumbled queso fresco, or feta; 1/4 cup (60 mL) loosely packed cilantro leaves; 4 lime wedges, for serving; 1/2 cup (125 mL) sour cream; 2 tbsp (30 mL) lime juice; 1/2 tsp (2 mL) salt

noblepremiumbison.com

Discover delicious Noble Premium Bison steak tostadas marinated in coffee and spices. Perfectly grilled, these tostadas are packed with flavor and healthy, sustainably raised bison. Enjoy a quick and...

View full recipe on noblepremiumbison.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at noblepremiumbison.com.

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Ingredients

1 cup (250 mL) strong brewed coffee, cold
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) ancho chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) each salt and pepper
4 Noble Premium Bison Inside Round, Top Sirloin or Striploin Steaks (2 lb/908 g)
1 small red onion, thinly sliced
2/3 cup (150 mL) cider vinegar
1/2 tsp (2 mL) each salt and granulated sugar
1 tbsp (15 mL) olive oil
2 slices bacon, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1 can (398 mL) black beans, drained and rinsed
Canola oil, for frying
8 corn tortillas
1 ripe avocado, halved, pitted, peeled and sliced
1 jalapeño pepper, thinly sliced
1/3 cup (75 mL) crumbled queso fresco, or feta
1/4 cup (60 mL) loosely packed cilantro leaves
4 lime wedges, for serving
1/2 cup (125 mL) sour cream
2 tbsp (30 mL) lime juice
1/2 tsp (2 mL) salt