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.

Hibachi Steak straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!

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.

The Steak

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.

Hibachi Steak straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!

The Potatoes

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!

Hibachi Steak straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!

The Vegetables

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 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 straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!


Save this Hibachi Steak to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

Hibachi Steak straight from the grill with a homemade teriyaki sauce and wasabi-crusted potatoes. Better in every way than your local hibachi restaurant!
5 from 4 votes

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!
Course Main Course
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 564 kcal



  • ½ cup soy sauce
  • ½ cup sugar
  • ¼ cup water
  • 2 tablespoons mirin
  • 2 teaspoons grated fresh ginger from one 6-inch piece, peeled
  • 1 clove garlic minced
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoon corn starch
  • 1 tablespoon honey


  • 2 ½ pounds hanger, skirt, or flank steak
  • Salt and freshly ground black pepper
  • Sliced scallions for serving
  • Toasted sesame seeds for serving


  • 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:

  1. 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:

  1. Remove steak from the refrigerator and let rest at room temperature for 30 minutes prior to grilling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

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  1. I want to eat the whole plate! Those potatoes…YES!! So mush better than sitting in a restaurant with someone throwing shrimp at me, lol!  I need a few cocktails first before I can even attempt to catch them! 

    • So you need more cocktails to help you catch the shrimp, huh Colleen? :) It’s the other way around for me! Truth be told, I ATE that whole plate myself when I was done taking pictures. The entire thing. Picked it clean. #oink

  2. Those potatoes look so ridiculously perfect!!! NOM NOM NOM! 

    • You crack me up, Mila! The potatoes turned out better than I could have hoped. So obviously I had the mashed potatoes with the wasabi paste but I didn’t know how it would all work on a grill, skewered. Luckily it was delicious! :)

  3. First time I’m hearing about these grills – very impressed.

    Those potatoes made me drool at my desk.

    • Thank you, Steve! Ironically your last name is Weber. :) They are great grills! Good luck with the giveaway!

  4. Oh, I would love that grill! ./fingers crossed for the win. :)

    I’m now convinced I need steak. Now!

    • Best of luck to you, Lauren! I hear you, I’m a total carnivore myself. Meatless Monday, what?! Just kidding. ;)

  5. This dish looks fabulous! This grill looks like it can make some seriously good food!

  6. I have been searching for a recipe like this – I just have to try it!  That grill rocks by the way!

    • I was searching for a recipe like this too! There really aren’t many “Hibachi Steak” recipes in Google, and the ones I found were pretty awful. So I just had to wing! :)

  7. The food looks amazing and the grill is so high end and nice! 

    • Thank you Stephanie, it’s definitely a fancy grill! I appreciate you stopping by! :) Good luck!

  8. Both the grill and the recipe sound wonderful.  ‘Nuf said!

  9. Looks awesome…I want one!

  10. O MY GOODNESS! When I saw this photo pop up yesterday, I couldn’t WAIT for you to post the recipe. I love everything about this, and I’m so happy we get to do this together! Pinning immediately. Obviously. ;)

    • Thank you so much! :) Wish we were neighbors, we could make everyone else jealous with our fancy grills and amazing food, ha ha!! ;)

  11. Firstly, LOVE the new logo!! Secondly, this Hibachi steak is calling my name!! The Japanese blood in my veins totally loves this type of food. And that grill! What an AWESOME giveaway!! :) PINNING!!

    • Thank you!! I love the new logo as well! The grill is the fanciest one I’ve ever heard of, no doubt. I mean: infrared technology?? Hello!!! Thanks for the pin!!!

  12. I love it when an entire meal is cooked on the grill. There is nothing I don’t love about this entire dish and really have to try those wasabi potatoes.

    • The wasabi potatoes are amazing! Even my picky husband (who has likely never heard of wasabi) was impressed. And with hot SoCal summers just around the corner, grilling is essential.

  13. I love the grill & that recipe is drool-worthy!

  14. I think this grill is so amazing. I think it would make a huge difference in my cooking. I know I would use this grill almost daily if I had it. I am impressed.

    • Thank you, Rachel! Especially in the summer, a grill is such a great choice for cooking. I find myself using mine more than I ever thought I would!

  15. Wasabi potatoes, lovely idea! The steak is calling me and your photos are beauties. 

    • Thank you, Kevin! Would you believe that not many people look for wasabi potatoes on Google? But no matter. They are fabulous and everyone should be making them. :) Thanks for your kind words!

  16. Your photos are amazing. I don’t even usually like steak, but that one looks absolutely delicious. Love the grill as well. 

    • Thank you, Portia! I am always trying to cut back on my red meat consumption, but only so I can save it for amazing meals like this one. Thanks for stopping by!

  17. Love the blog update! This hibachi steak looks absolutely fabulous. My husband and I have been talking about getting a grill and this fancy one looks amazing!

  18. Your recipe looks amazing!  And we could definitely use a new grill, ours is so old! 

  19. Ooh, Meggan … never heard of this type of steak, but I love the taste of wasabi … and those skewered potatoes really do sound divine. The grill sounds pretty cool, too. We would certainly be the coolest couple on the block with that in our back yard as I don’t think many people around here have this sort of thing!

  20. Wow. This is such an incredible giveaway it runs the risk of upstaging your recipe. But you managed that risk expertly. It’s a lip smacker. And your photos are gorgeous. Well done, Meggan.

  21. I’m about to eat my phone this just made me SO HUNGRY! Looks fabulous lady and thanks for the awesome grill giveaway too!

  22. I love Steak. I’d love to try out this recipe.

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