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 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.