Hibachi Steak Cheesecake Factory Copycat

A platter of Hibachi Steak with Grilled Wasabi potatoes and teriyaki sauce being drizzled over it.

Hibachi Steak Cheesecake Factory Copycat

Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.

Course Main Course

Cuisine Asian, Japanese

Prep Time 10

Cook Time 50

Total Time 1

Servings servings (5 oz each)

Calories 541kcal

Author Meggan Hill

Ingredients

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

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 (see note 3) or skirt steak or hanger steak
Salt and freshly ground black pepper
scallions sliced, for serving
Toasted sesame seeds for serving

US Customary - Metric

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 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 steak and 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

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.
Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.
Yield: This recipe makes about 6 servings total. Each serving is about 5 ounces of steak (weight after cooking) plus wasabi potatoes and 2-3 tablespoons teriyaki sauce.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition