Grilled Vegan ‘Flank Steak’ & Strawberries with Mint-Cilantro Mojo

  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon jarred and minced fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 minced clove of garlic
  • 1/4 teaspoon ground black pepper
  • 1 pound of portobella caps
  • 3-4 tbsp honey
  • 1-2 tbsp water
  • 1 qt strawberries

Mint-Cilantro Mojo:

  • 1/3 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1/4 cup chopped green onions
  • 3 tablespoons water
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1 minced clove of garlic
  • Cooking spray
  • Cornbread or buns brushed with honey & lightly grilled

Combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper in a plastic bag, add portobella caps and shake to coat. Refrigerate 15 minutes or up to 24 hours.
To make the mojo: Combine finely chopped cilantro, finely chopped mint, diced green onions, water, lime juice, olive oil, and garlic clove. MIx together well.

Coat an outdoor grill or stovetop cast iron grill pan with cooking spray and preheat to medium-high. Remove portobella caps from marinade (discard marinade) and grill 5 minutes per side. Arrange strawberries alongside caps and grill for 5 minutes, flipping half way through to get grill marks all around.

Drizzle mojo over each plate.  Slice a cap or two crosswise into 1/4-inch thick slices for each serving, and place on top of mojo along with 6 or so strawberries.  If you’re doing the cornbread or bun option, place everything on top of these.  YUM!

Bon Apetit!

One response to “Grilled Vegan ‘Flank Steak’ & Strawberries with Mint-Cilantro Mojo

  1. Pingback: Grilled Strawberries & Vegan “Filets” with Mint Cilantro Mojo « Plant Based Diet Adventures

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