Jamaican-Style Jerk Steak Bowl

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

Jamaican-Style Jerk Steak Bowl


  • 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 - Pickapeppa™ Sauce is a vinegar-based Jamaican pepper sauce that can be found in the condiment section of your grocery store.<br/>
  • 2 tablespoons pineapple juice
  • diced fresh mangoes

40 Minutes

4 Servings

401kcal Calories

29g Protein


  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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
4 401kcal 14g 79mg 47g 29g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 5g Saturated Fat; 7g Monounsaturated Fat; Carbohydrates; 5.9g Fiber; 4.7mg Niacin; 0.7mg Vitamin B6; 3.9mcg Vitamin B12; 4.2mg Iron; 21.7mcg Selenium; Zinc; 110.1mg Choline;

Courtesy of BeefItsWhatsForDinner.com