Hibachi Steak with Grilled Wasabi Potatoes
Hibachi Steak straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!
This post is inspired by my love of Hibachi Steakhouses.
No matter what the circumstances, I am ALWAYS in the mood for Hibachi.
My most recent Hibachi experience was last summer while visiting my Aunt-in-law in Minneapolis.
I was pregnant and therefore hated all food (understatement of the century), but Hibachi sounded truly fabulous. That night, Aunt Susan suggested that I devote a blog post to Hibachi Steak. Nearly a year later, I am fulfilling my destiny, and just in time for Father’s Day.
Short of instructing you on how to stack onion rings into a volcano or linking up YouTube videos of shrimp-flipping, what makes a meal Hibachi-style?
I sought inspiration at The Cheesecake Factory. My research turned up a perfectly-grilled pile of steak tossed in homemade teriyaki sauce, wasabi mashed potatoes, and lots of grilled vegetables. It’s the perfect recipe for all the Fathers in your life.
Any thin cut of steak such as hanger steak, skirt steak, or flank steak will work. The steak at Hibachi restaurants goes on the grill without a marinade, so yours can too. Just set it out 30 minutes prior to grilling to take the chill off. The homemade teriyaki sauce is surprisingly simple too and can be made ahead. Just bring it to room temperature before serving.
I wasn’t sure what Wasabi Mashed Potatoes would entail, but they turned out to be a regular pile of mashed potatoes with a spritz of wasabi paste on top.
They were good, but anti-climactic. I love grilled potatoes, so I decided to coat some baby potatoes in sesame oil and wasabi paste before skewering them.
They tasted salty and spicy with just the vaguest breath of sweetness – absolutely delicious. I love the idea of grilled potatoes instead of steamed rice for this Hibachi rematch!
Traditional Hibachi vegetables include zucchini, mushrooms, onions, and the obligatory gigantic pile of bean sprouts. I love bean sprouts as much as the next person, but they are impractical when it comes to grilling. So, I opted for skewers of zucchini and mushrooms and a pile of crisp asparagus spears. Served with extra teriyaki sauce, they were just right to balance out the Meat & Potatoes.
Please note: I did not include instructions for grilling the vegetables in my recipe below. I grilled mine immediately after the potatoes and they only take a few minutes. Olive oil, salt, and pepper is more than enough since you’ll likely douse them in the teriyaki sauce!
The Cheesecake Factory teriyaki sauce was so thick, it was more like a glaze. I immediately started testing teriyaki recipes until I put together a concoction that thickened as it cooled, exactly what I was looking for.
Finally, my feast was complete!
Now, if only I could figure out how to flip shrimp in to my hat.
Hibachi Steak with Grilled Wasabi Potatoes
FOR THE HOMEMADE TERIYAKI SAUCE:
FOR THE HIBACHI STEAK:
- 2 ½ pounds hanger, skirt, or flank steak
- Salt and freshly ground black pepper
- Sliced scallions for serving
- Toasted sesame seeds for serving
FOR THE GRILLED WASABI POTATOES:
- 24 baby potatoes about 2 pounds, scrubbed
- 1 tablespoons sesame oil
- 1 to 2 teaspoons Wasabi paste
- 1 teaspoons salt
- Metal or bamboo skewers (see notes)
To Make the Teriyaki Sauce:
In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer. Remove 2 T. sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes. Remove from heat, stir in honey, and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.
To Make the Hibachi Steak and Wasabi Potatoes:
- Remove steak from the refrigerator and let rest at room temperature for 30 minutes prior to grilling.
- Meanwhile, bring 4 quarts water and 1 T. salt to a boil in a medium saucepan. Add potatoes and parboil for 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes. Transfer to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes on to skewers lengthwise.
- Season the steak with on both sides with salt and pepper. Prepare a charcoal or gas grill for direct grilling over medium-high heat (about 375°F). Oil the grill rack. Grill directly over medium-high heat, turning 2 to 3 times, until well browned, about 6 to 10 minutes total depending on desired doneness. Check the temperature with an internal thermometer (see notes for temperatures). Remove to a platter and tent with foil while grilling the potatoes.
- Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes. Remove to a platter.
- Transfer the steak to a cutting board and slice against the grain. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.
If using Bamboo skewers, they must be soaked for at least 30 minutes prior to grilling.
For desired doneness, cook beef until thermometer registers:
- Rare: 115°-120°
- Medium-Rare: 120°-125°
- Medium: 130°-135°
- Well-Done: 150°-155°
Inspired by the Cheesecake Factory.
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