Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. It would also be good with grilled or roasted lamb. Steamed green beans make a colorful side on the plate. Ingredients:
1/4 cup chopped green onions |
1/4 cup low-sodium soy sauce |
1 1/2 tablespoons chopped peeled fresh ginger |
1 tablespoon brown sugar |
1 tablespoon dark sesame oil |
1 tablespoon honey |
1/8 teaspoon ground nutmeg |
1 garlic clove |
1/2 cup cilantro leaves |
1/2 cup mint leaves |
3 tablespoons water |
1 tablespoon olive oil |
1 tablespoon fresh lemon juice |
1 garlic clove |
remaining ingredients |
2 portobello mushroom caps (about 4 ounces) |
1 pound green beans, trimmed |
cooking spray |
1 (1-pound) boneless beef shoulder steak |
Directions:
1. To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl.
2. To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl.
3. Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Cut each mushroom into 6 slices; set aside.
4. Steam green beans 3 minutes or until tender; keep warm.
5. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add steak; cook 2 minutes on each side or until browned. Remove from pan; cut steak diagonally across grain into thin slices. Toss mushrooms with half of soy mixture; add to pan. Stir-fry 1 minute; remove from pan. Return steak to pan; cook 2 minutes or until desired degree of doneness. Drizzle steak with remaining soy mixture. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.
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