Jamaican-Style Jerk Steak Bowl

Ingredients:

• 1 each beef Skirt Steak (about 1 to 1-1/2 pounds)
• 1/2 cup nonfat Greek-style yogurt
• 2 tablespoons plus 2 teaspoons Caribbean Jerk Seasoning Blend
• 6 cups packaged coleslaw mix
• 2 cups diced fresh mangoes
• 2 cups cooked quinoa

• 2 tablespoons Pickapeppa™ Sauce
• 2 tablespoons pineapple juice

• diced fresh mangoes

Cooking:

Marinade

1. Combine Marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.
2. Combine yogurt and jerk seasoning in large bowl. Add coleslaw mix, mangoes and quinoa; mix well. Cover and refrigerate.
3. Remove steak from marinade; discard marinade. Pat steaks dry with paper towel. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness. Remove; keep warm.
4. Divide Cole slaw mixture among 4 bowls. Carve steak against the grain into thin slices. Season with salt, as desired. Place steak slices on top of coleslaw mixture. Garnish with diced mango, as desired.