by Ben Ellis
1 bison ribeye steak
1/4 cup Lock-n-Load Java Double Barrel Black coffee
1/4 cup ancho chili powder
2 Tablespoons paprika
2 Tablespoons coriander
1 Tablespoon dried mustard
1 Tablespoon black pepper
1 Tablespoon kosher salt
Polenta (1 serving):
4 Tablespoons instant polenta
1 cup milk
1/4 cup shredded Parmesan
1 medium tomatillo, finely diced
1/2 large avocado, finely diced
1/4 small red onion, finely diced
Combine all rub spices in a bowl.
Heat a cast iron skillet. Brush both sides of the bison steak with the rub. Put the steak in the skillet and cook it for 5 minutes per side for medium rare. Tent with foil and let rest for 10-15 minutes.
While the steak is cooking, in a pot, bring the milk to a simmer and add the instant polenta in a slow stream. Whisk the mixture until it is completely incorporated and the mixture is smooth and thick. Take off heat and stir in the cheese.
For the salsa, combine the finely diced avocado, onion, and tomatillo. Add the lime juice, salt and honey to taste.
Once everything is ready, spoon the polenta onto a plate, place the steak over the polenta, and top the steak with the tomatillo salsa.