Jamaican-Style Jerk Steak Bowl
Jamaican-Style Jerk Steak Bowl
Directions
- Remove steak from marinade; discard marinade. Pat steak dry with paper towel.
- Grill, covered, 7 to 12 minutes for medium rare (145°F) to medium (160°F). Remove; keep warm.
- 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
- 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
Ingredients
- 2 tbsp Pickapeppa Sauce
- 2 tbsp Ascend® Juice, Pineapple
Mango Slaw
Directions
- Combine yogurt and jerk seasoning in large bowl.
- 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
