Print Recipe

Jamaican Style Jerk Steak Bowl

Jamaican Style Jerk Steak Bowl

Ingredients

Bowl

  • 1 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

Instructions

  1. Marinade: 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. Bowl: 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.
  4. 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 degrees F) to medium (160 degrees F) doneness. Remove; keep warm.
  5. 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.

Yield: 4 servings

Nutrition information per serving: 401 Calories; 14 g Total Fat; 5 g Saturated Fat; 7 g Monounsaturated Fat; 79 mg Cholesterol; 715 mg Sodium; 47 g Total carbohydrate; 29 g Protein; 4.2 mg Iron; 4.7 mg Niacin; 0.7 mg Vitamin B6; 110.1 mg Choline; 3.9 mcg Vitamin B12; 6.1 mg Zinc; 21.7 mcg Selenium; 5.9 g Fiber

Recipe and photo credit (used with permission): Texas Beef Team


Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.