Hibachi Steak with Grilled Wasabi Potatoes

Plain old meat and potatoes gets a major flavor overhaul with this Hibachi Steak with Grilled Wasabi Potatoes recipe. It’s based on the wildly popular entree at the Cheesecake Factory, but it’s always better when you make it yourself.

I love a good Hibachi restaurant. Maybe it’s the endless courses of food. I’m obsessed with Miso soup and that fabulous ginger salad dressing, and who doesn’t love a shrimp appetizer flung in your general direction?

I loved The Cheesecake Factory’s original take on Hibachi steak, though: a succulent flank steak grilled and sliced thin, drizzled with teriyaki sauce, and served with grilled wasabi potatoes and roasted broccoli.

They don’t make it this way anymore, though. They’ve overhauled their Hibachi Steak to be a hanger steak served with shiitake mushrooms, onions, bean sprouts, and Wasabi mashed potatoes. All these changes sound great to me, so feel free to tweak your meal as you see fit. But if you want the original fan favorite, stick to the recipe below.

Ingredient notes

• Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
• Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.

Step-by-step instructions

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 tablespoons sauce and add to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.

2. 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 prepare the wasabi potatoes:

1. In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
2. Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the Hibachi steak and wasabi potatoes:

1. 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate. Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.

2. Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest 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.

3. Transfer the steak to a cutting board and slice against the grain.

4. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.

3 Secrets for a fantastic steak:

1. Take the edge off: You should always bring your steak to room temperature before you cook it. This ensures speedy, even cooking.
2. Light a fire: Get your cooking surface (grill, skillet, whatever), HOT. A hot surface equals a beautiful brown crust. Even if you like your steak still mooing on the inside, you want that dark crust on the outside.
3. Let it rest: Allowing cooked steak to rest before slicing keeps the juices inside the meat, making your dinner extra juicy and mouth-watering.

Recipe tips and variations

• Yield: This recipe makes about 6 servings total. Each serving is about 6 ounces of steak plus wasabi potatoes and 2-3 tablespoons teriyaki sauce.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The teriyaki sauce can be made up to 3 days in advance. The potatoes can be boiled 1 day in advance (bring to room temperature before skewering and grilling).
• More Asian flavors: Start off your next Asian meal with Crab Rangoon or Chinese Chicken Wings. Try a side dish of quick Brown Fried Rice, Asian Cucumber Salad, or a Baby Bok Choy Salad with Sesame Dressing. For a delicious main dish, try Korean Meat Balls,  Thai Peanut Chicken and Noodles, or a hot bowl of Chicken Ramen.

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Hibachi Steak with Grilled Wasabi Potatoes

By Meggan Hill

Plain old meat and potatoes gets a major flavor overhaul with this Hibachi Steak with Grilled Wasabi Potatoes recipe. It's based on the wildly popular entree at the Cheesecake Factory, but it's always better when you make it yourself.

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 6 servings

Course Main Course

Cuisine Asian, Japanese

Calories 551

5 from 10 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the teriyaki sauce:

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

For the wasabi potatoes:

• ▢ 24 baby potatoes about 2 pounds, scrubbed
• ▢ 1 tablespoon sesame oil
• ▢ 1 to 2 teaspoons wasabi paste (see note 2)
• ▢ Salt
• ▢ Bambo skewers soaked in water 30 minutes or overnight

For the hibachi steak:

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

Instructions 

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 tablespoons sauce and add 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 prepare the wasabi potatoes:

• In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
• Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.

To cook the Hibachi steak and wasabi potatoes:

• 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean cooking grate.
• Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to 5 minutes.
• Flip steak and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to 7 minutes for medium (140 to 145 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest 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.
• 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.

Notes

1. Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
2. Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
3. Yield: This recipe makes about 6 servings total. Each serving is about 6 ounces of steak plus wasabi potatoes and 2-3 tablespoons teriyaki sauce.
4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
5. Make ahead: The teriyaki sauce can be made up to 3 days in advance. The potatoes can be boiled 1 day in advance (bring to room temperature before skewering and grilling).

Nutrition

Calories: 551kcalCarbohydrates: 63gProtein: 47gFat: 12gSaturated Fat: 4gCholesterol: 113mgSodium: 1626mgPotassium: 1629mgFiber: 5gSugar: 23gVitamin A: 12IUVitamin C: 45mgCalcium: 70mgIron: 5mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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