Jamaican-Style Jerk Steak Bowl

Directions

  1. Remove steak from marinade; discard marinade. Pat steak dry with paper towel.
  2. Grill, covered, 7 to 12 minutes for medium rare (145°F) to medium (160°F). Remove; keep warm.
  3. To serve: Divide cole slaw mixture among four 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.

Ingredients

  • 1 beef, sirloin flap (bavette), about 1 to 1 1/2 lb

Jerk Marinade

Directions

  1. Combine Marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat.
  2. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight

Ingredients

  • 2 tbsp Pickapeppa Sauce
  • 2 tbsp Ascend® Juice, Pineapple

Mango Slaw

Directions

  1. Combine yogurt and jerk seasoning in large bowl.
  2. Add coleslaw mix, mangoes and quinoa; mix well. Cover and refrigerate

Ingredients

  • 2 tbsp Carribean jerk seasoning, plus 2 tsp
  • 2 cup mango(es), diced
  • 2 cups quinoa, cooked
  • 1/2 cup yogurt, Greek, plain fat-free