Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

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.

Yield: 4 servings (serving size: 3 ounces steak, 3 mushroom slices, 1 cup green beans, and about 1 tablespoon mojo)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 41%
  • Fat: 16.6g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 35.6g
  • Carbohydrate: 18.9g
  • Fiber: 4.5g
  • Cholesterol: 62mg
  • Iron: 4.2mg
  • Sodium: 608mg
  • Calcium: 84mg

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.
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Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo Recipe at a Glance
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