Hibachi Steak with Grilled Wasabi Potatoes Recipe
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
FOR THE HOMEMADE TERIYAKI SAUCE:
- 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
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:
Inspired by the Cheesecake Factory.
- Rare: 115°-120°
- Medium-Rare: 120°-125°
- Medium: 130°-135°
- Well-Done: 150°-155°