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Hibachi Steak Recipe

Name: Umami Asian Cuisines Hibachi Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces Ribeye steak; 3 tbs Soy sauce; 2 tbs Sesame oil; 4 cloves Garlic; 1 tbs Ginger, fresh; 1 tsp Black pepper; to taste Salt; 1 medium Zucchini; 1 medium Bell pepper (red or yellow); 200 g Mushrooms (shiitake or button); 2 medium Carrots; 2 tbs Olive oil; 1 tbs Sesame seeds

Inspired by Umami Asian Cuisine

Time1h

Serves2

Tender steak grilled to perfection with seasonal vegetables.

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2022 Nebbiolo: La Spinona-Langhe, Piedmont, Italy.

Pure savory silk; dried raspberry, orange oil, shiitake mushroom, star anise, mint, leather

savory · silky · earthy

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Ingredients

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Steak

2 pieces Ribeye steak

3 tbs Aged soy sauce

2 tbs Toasted sesame oil

4 cloves Garlic

1 tbs Ginger, fresh

1 tsp black pepper

to taste Celtic sea salt

Vegetables

1 medium Zucchini

1 medium Bell pepper (red or yellow)

7.05 oz (200 g) Mushrooms (shiitake or button)

2 medium Carrots

2 tbs olive oil

1 tbs Sesame seeds

Method

Preparing the Steak

Marinate the Steak

In a bowl, mix together soy sauce, sesame oil, minced garlic, grated ginger, black pepper, and salt. Place the ribeye steaks in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill

Preheat your grill or stovetop grill pan over medium-high heat. Ensure it’s well-oiled to prevent sticking.

Grill the Steak

Remove the steaks from the marinade and let any excess liquid drip off. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer for accuracy; it should read 130°F (54°C) for medium-rare.

Rest the Steak

Once cooked, remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Preparing the Vegetables

Chop the Vegetables

While the steaks are marinating, chop the zucchini, bell pepper, mushrooms, and carrots into bite-sized pieces.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.

Add Sesame Seeds

Sprinkle sesame seeds over the sautéed vegetables and stir for another minute to toast the seeds slightly.

Serving

Plate the Dish

Slice the rested steak against the grain into strips. Serve the steak on a plate alongside the sautéed vegetables for a colorful and delicious meal.

Enjoy!

Serve hot, and enjoy your delicious hibachi steak with seasonal vegetables!