Jamaican Style Jerk Steak Bowl

Jamaican Style Jerk Steak 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


  • 2 tablespoons Pickapeppa™ Sauce
  • 2 tablespoons pineapple juice


  • Diced fresh mangoes


  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 used with permission from: Texas Beef Council