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:
- 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
- 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.
-
Combine yogurt and jerk seasoning in large bowl. Add coleslaw mix, mangoes and quinoa; mix well. Cover and refrigerate.
-
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.
-
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.
Nutrition:
401 CALORIES
0 % *
5g SAT FAT
0 % DV **
29g PROTEIN
0 % DV
4.2 mg IRON
0 % DV
6.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 401 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 7 g Monounsaturated Fat;) 79 mg Cholesterol; 715 mg Sodium; 47 g Total Carbohydrate; 5.9 g Dietary Fiber; 29 g Protein; 4.2 mg Iron; 4.7 mg NE Niacin; 0.7 mg Vitamin B6; 3.9 mcg Vitamin B12; 6.1 mg Zinc; 21.7 mcg Selenium; 110.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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