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

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

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.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Source: beefitswhatsfordinner.com