Hibachi Steak with Grilled Wasabi Potatoes
Japanese hibachi-style grilled steak served with a homemade teriyaki sauce and skewered grilled wasabi potatoes, garnished with scallions and toasted sesame. Inspired by the Cheesecake Factory. Note: Soak bamboo skewers at least 30 minutes before grilling. Doneness temps: Rare 115-120°F, Medium-Rare 120-125°F, Medium 130-135°F, Well-Done 150-155°F.
Ingredients
| 116 g | soy sauce | |
| 100 g | granulated sugar | |
| 59 g | water | |
| 2 tablespoons | 30 ml | mirin |
| 2 teaspoons | 10 ml | grated fresh ginger |
| 1 clove | garlic, minced | |
| 1/8 teaspoon | 0.6 ml | red pepper flakes |
| 2 teaspoons | 10 ml | corn starch |
| 1 tablespoon | 15 ml | honey |
| 1.13 kg | hanger, skirt or flank steak | |
| — | salt and freshly ground black pepper | |
| — | sliced scallions, for serving | |
| — | toasted sesame seeds, for serving | |
| 24 | baby potatoes, scrubbed | |
| 1 tablespoon | 15 ml | sesame oil |
| 1 to 2 teaspoons | 5–10 ml | wasabi paste |
| 1 teaspoon | 5 ml | salt |
Instructions
To make the teriyaki sauce: In a small saucepan combine the soy sauce, sugar, water, mirin, ginger, garlic and red pepper flakes. Bring to a boil, reduce heat and simmer. Remove 2 tablespoons of sauce to a small bowl and whisk in the cornstarch, then return it to the pan and continue simmering until slightly thickened, about 10 minutes. Remove from heat, stir in the honey and cool to room temperature (or refrigerate up to a week; bring to room temperature before using).
To make the steak and potatoes:
- Remove the steak from the refrigerator and let it rest at room temperature 30 minutes before grilling.
- Meanwhile, bring 4 quarts water and 1 tablespoon salt to a boil in a medium saucepan. Add the potatoes and parboil 5 minutes (do not overcook). Drain, cool slightly, transfer to a bowl, add the sesame oil, wasabi paste and salt and toss to coat. Thread the potatoes lengthwise onto skewers.
- Season the steak on both sides with salt and pepper. Prepare a charcoal or gas grill for direct grilling over medium-high heat (about 375°F) and oil the rack. Grill directly, turning 2 to 3 times, until well browned, about 6 to 10 minutes total depending on doneness (check with a thermometer). Remove to a platter and tent with foil while you grill 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, garnished with scallions and toasted sesame seeds.