Get Help Today

Click Here for more information or to request a communication by phone, email or text.

Or Call


We are here for you 24/7
Fast, confidential response

Licensing & Accreditation

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.


beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Sunday, 11 October 2015 00:00  by Yolanda F.

Vietnamese SteakRecipe

I love the word mojo as it refers to someone’s magnetic and dynamic energy, the kind that people gravitate to. I’ve been known to form an addiction to a person who displays the mojo I happen to be craving. That kind of relationship also has the tendency to morph into codependency, but I’m talking about the healthy kind of craving.

What I didn’t know about the word mojo is that it also refers to the Caribbean condiment made with garlic, citrus and oil. This recipe could most definitely inspire a craving sometime after having it for the first time.


  • ¼ cup chopped green onions
  • ¼ cup low-sodium soy sauce
  • 1 ½ 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


  • ½ cup cilantro leaves
  • ½ 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


  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 mojo in a small bowl.
  3. Remove brown gills from the undersides of Portobello mushrooms using a spoon, discard gills.
  4. Cut each mushroom into 6 slices; set aside.
  5. Steam green beans 3 minutes or until tender, keep warm.
  6. Heat a nonstick grill pan over medium-high heat.
  7. Coat pan with cooking spray.
  8. Add steak, and cook 2 minutes on each side or until browned.
  9. Remove from pan, cut steak diagonally across grain into thin slices.
  10. Toss mushrooms with half of sauce, add to pan.
  11. Stir-fry 1 minute, remove from pan.
  12. Return steak to pan; cook 2 minutes or until desired degree of doneness.
  13. Drizzle steak with remaining sauce.
  14. Arrange steak, mushrooms, and green beans on serving plates. Serve with mojo.

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

Source: Cooking Light

Add comment