Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Ingredients

• Sauce:
• 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
• Mojo:
• 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

Preparation

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.