Hibachi Steak
Ingredients
Teriyaki Sauce
-
½
cup
soy sauce
-
½
cup
granulated sugar
-
¼
cup
water
-
2
tablespoons
mirin
-
2
teaspoons
fresh ginger, grated
-
1
clove
garlic, minced
-
⅛
teaspoon
red chili flakes
-
2
teaspoons
cornstarch
Wasabi Potatoes
-
24
pieces
baby potatoes
-
1
tablespoon
sesame oil
-
1 to 2
teaspoons
wasabi paste
-
to taste
salt
-
as needed
bamboo skewers
Hibachi Steak
-
2 ½
pounds
flank steak
-
to taste
salt
-
to taste
freshly ground black pepper
-
as needed
scallions, sliced
-
as needed
toasted sesame seeds
Instructions
- Combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes in a saucepan and bring to a boil.
- Remove 2 tablespoons of the sauce, mix with cornstarch to create a slurry, then return to the saucepan and simmer until thickened.
- In another saucepan, boil water with salt, add potatoes, and parboil for about 5 minutes. Drain and cool.
- Mix the potatoes with sesame oil, wasabi paste, and salt, then thread onto skewers.
- Prepare the grill by heating it on high and cleaning the grate.
- Brush the steak with olive oil and season with salt and pepper. Grill the steak for 4 to 5 minutes on one side.
- Flip the steak and grill for an additional 3 to 10 minutes depending on desired doneness.
- Let the steak rest while grilling the skewered potatoes for about 10 minutes until browned.
- Slice the steak against the grain and serve with teriyaki sauce and grilled potatoes, garnished with scallions and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
541
Total fat
12g
Total carbohydrates
60g
Total protein
47g
Sodium
1239mg
Cholesterol
113mg
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