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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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Grilled Beef, Jicama, and Apple Salad

Saturday, 11 April 2015 00:00  by Yolanda F.

A Thai-inspired salad with a combination of sweet, tart and spicy is sometimes just the thing to reawaken your sense of taste and give your mental health a treat. Comfort food is just that---comforting! So enjoy this veggie and fruit salad with grilled beef on top, you’ll get a burst of energy to complement the party on your palate.


  • 1 ¼ pounds shoulder center steak (ranch steak) or top sirloin steak, boneless
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup fresh lime juice
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 large jicama (about 1 ½ pounds), peeled
  • 2 green apples (about 1 pound), cored
  • ½ cup fresh cilantro leaves, plus more for garnish
  • 2 teaspoons finely grated lime zest
  • 1 medium jalapeno pepper, seeded and diced (about 2 teaspoons)
  • 3 tablespoons chopped roasted peanuts


Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into ¼-inch-thick slices.

In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jicama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeno, and dressing, and toss to combine.

To serve, mound 1 ½ cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.

Last modified on Saturday, 11 April 2015 23:08

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