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Plain old meat and potatoes gets a major flavor overhaul with this Hibachi Steak and Wasabi Grilled Potatoes recipe, based on the wildly popular entree at the Cheesecake Factory.
There’s no need to marinate the steak beforehand; after it’s grilled, all you have to do is slice it up and pour on the homemade teriyaki sauce. Then throw on some scallions and sesame seeds.
Hibachi, teriyaki, what’s the difference?
Hibachi, which translates to “fire pot,” refers to a Japanese style grill, as well as the dish prepared on it.
Teriyaki, which translates to “glossy grilled,” is a style of Japanese dish, using a shiny glaze made of soy sauce, sugar, and mirin. The glaze is brushed onto the meat while it cooks.
What kind of steak works best for Hibachi-style cooking?
Look for a large, thin, flat cut like flank or skirt steak. Hanger steaks work well, too, but they’re a smaller cut of meat (each one is 8 to 10 ounces) so you may need quite a few, depending on how many you’re cooking for.
Of course, if strip steaks are on sale at the store, go ahead and buy them. A little marbling never hurt anybody.
3 Secrets to fantastic steak:
- Take the edge off: You should always bring your steak to room temperature before you cook it. This ensures speedy, even cooking.
- 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.
- Let it rest: Allowing cooked steak to rest before slicing keeps the juices inside the meat, making your dinner extra juicy and mouth-watering.
How to make Hibachi Steak:
- Before you begin, take the meat out of the refrigerator about 30 minutes before you plan to grill, so it can come up to room temperature. Salt and pepper both sides of the meat right before you grill it.
- Next, prepare a gas or charcoal grill for direct grilling over medium high heat. Lightly oil the grates, then grill the steak directly over the heat, turning 2 to 3 times, until well browned.
- Depending on your cut of meat, and how you like your steak, this could take anywhere between 6 and 10 minutes. Always check the internal temperature with a good meat thermometer.
- When done, remove the steak from the grill and tent with foil. Let rest for 10 minutes while you cook the potatoes and vegetables.
- Slice the steak into thin slices against the grain of the meat, then serve with a generous amount of sauce, lots of chopped scallions, and a sprinkle of sesame seeds.
How to make the Teriyaki Sauce:
This thick and glossy teriyaki sauce took some experimentation, but what delicious experimentation it was! Loaded with ginger and garlic, it’s perfect for steak, shrimp, or chicken.
- Mix together the soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes together in a small saucepan.
- Bring it to a boil, then turn down the heat and let it simmer.
- Then, take out a couple tablespoons of the sauce and pour it into a small bowl. Whisk the cornstarch into the sauce you removed to make a slurry. This will help the cornstarch dissolve without getting lumpy.
- Pour the cornstarch slurry back into the saucepan and continue to simmer until the sauce thickens up, about 10 minutes.
- Finally, remove the sauce from the heat and stir in the honey. Allow the sauce to cool to room temperature.
What is Mirin?
Mirin is a sweetened Japanese rice wine that is similar to sake, but lower in alcohol and sweeter. It’s usually not very difficult to find, if you have a grocery store with a good Japanese section, because it’s a staple of Japanese cuisine.
If you can’t find mirin, you can substitute dry sherry, sweet marsala wine, or rice vinegar. (Add ½ teaspoon sugar for every tablespoon of rice vinegar you use, to make up for the missing sweetness.)
What is wasabi?
Wasabi paste and wasabi powder, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. It can be found in Asian markets and specialty shops.
Wasabi in the U.S. is actually a combination of regular horseradish, dry mustard, and starch, because real Japanese wasabi is very difficult to find, and usually very expensive.
For this recipe, wasabi paste and powder can be used interchangeably. Store the remaining wasabi paste in the refrigerator—the dried powder can be stored in the pantry.
How to make wasabi-crusted potatoes:
- Before you can grill the potatoes, you must par-boil them so they cook faster over the hot coals.
- Bring a pot of salted water to a rolling boil, then add the potatoes and boil for 5 minutes. Don’t overcook them, or they’ll be too mushy to skewer.
- Drain the potatoes and transfer to a bowl. Add the wasabi, sesame oil, and salt, toss the potatoes until well-coated.
- Once the potatoes are cool enough to handle, thread them onto skewers. If you’re using bamboo skewers, don’t forget to soak them in water for 30 minutes before you use them; soaking keeps skewers from catching on fire.
Hibachi Steak with Grilled Wasabi Potatoes
FOR THE HOMEMADE TERIYAKI SAUCE:
FOR THE HIBACHI STEAK:
- 2 ½ pounds hanger steak or skirt, or flank steak
- Salt and freshly ground black pepper
- scallions sliced, 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 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 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, 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 to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat (about 375 degrees). Season the steak on both sides with salt and pepper. Oil the grill rack. Grill steak directly over medium-high heat, turning 2 to 3 times, until well browned, about 6 to 10 minutes total depending on the 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.
- Rare: 115°-120°
- Medium-Rare: 120°-125°
- Medium: 130°-135°
- Well-Done: 150°-155°
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.