Coffee Rub Bison Sirloin with Corn Coulis
This smokey and slightly spicy homemade coffee rub is a perfect accompaniment to the sweet and earthy notes in the bison meat. Paired with a corn coulis, this easy steak dish is perfect for the summer.
Coffee Rubbed Bison Sirloin with Corn Coulis
Bison sirloin steak (try it will a ribeye, t-bone, strip or even a tomahawk!)
2 TB chipotle chile powder
2 TB ground coffee beans (I used Airship Coffee’s Buffalo Blend)
1 TB smoked paprika
2 tsp dried oregano
2 tsp black pepper
2 tsp ground coriander
2 tsp mustard powder
1 tsp ground ginger
1 tsp kosher salt
1 TB butter
1 TB olive oil
- 2 garlic cloves, minced
- 1 ½ cups corn kernels (~3 ears or 2 small cans drained)
- ½ cup coconut cream
- 4 fresh basil leaves, chopped
2 TB chopped chives
Mix all the steak rub ingredients and set aside while preparing grill.
- Make corn coulis by combining oil and butter in a small pan and sauteing the garlic. Add remaining ingredients and bring to a simmer. Use an immersion blender to turn into a sauce.
Cover steak in rub and grill to your preferred doneness - for bison we recommend pulling all steaks at or below 135 degrees, the temperature will continue to rise while resting.
Serve steak with corn coulis