Jamaican-Style Jerk Steak Bowl

Marinated beef Skirt Steak is served on top of quinoa with cabbage and a mango salsa.

  • 40
    min
  • 4
    SERVINGS
  • 400
    Cal
  • 29 g
    Protein

Ingredients & Cooking

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
Marinade
  • 2 tablespoons Pickapeppa™ Sauce
  • 2 tablespoons pineapple juice
Garnish
  • 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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Inside Skirt Short Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
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