Teppanyaki Steak With Broccoli Recipe

Prepare and Marinate Steak

Pat the steak dry with paper towels. Lightly score the fat edge if present. In a shallow dish, combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp brown sugar, grated ginger, minced garlic, 1 tsp sesame oil and a couple grinds of black pepper. Place the steak in the marinade and turn to coat. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Remove steak from marinade and reserve the marinade for later use.

Bring to Room Temperature

About 20 minutes before cooking, take the steak out of the fridge (if refrigerated) so it comes closer to room temperature. Pat dry again and season lightly with kosher salt on both sides just before searing.

Prep Vegetables

Wash and trim broccoli into medium florets so they cook evenly (about 1–1.5" pieces). Thinly slice onion if using, and slice garlic and green onions for garnish.

Blanch Broccoli (optional for tenderness)

Bring a pot of salted water to a rolling boil. Blanch broccoli florets for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry. This step shortens time on the griddle while keeping bright color.

Cook Vegetables on Teppan

Heat a large flat griddle or heavy skillet over medium-high heat until very hot. Add 1 tbs vegetable oil and 1/2 tbs butter. Add sliced onion (if using) and cook 1–2 minutes until starting to soften. Add garlic and cook 20–30 seconds until fragrant. Add broccoli florets and the remaining 1 tbs vegetable oil; toss and sear until edges are charred in spots and broccoli is tender-crisp, about 3–5 minutes total (less if blanched). Season with a pinch of salt and pepper. Transfer vegetables to a warm plate and keep warm.

Finish Vegetables

Return vegetables to the griddle with a small pat of butter (about 1/2 tbs) and toss to coat. Sprinkle sliced green onions and toasted sesame seeds if using; squeeze lemon wedge over the broccoli to taste.

Make the Sauce

In a small bowl, whisk 0.5 tsp cornstarch into 1 tsp cold water to make a slurry. In a small saucepan or on the griddle edge, combine 2 tbs soy sauce, 1 tbs mirin, and 3 tbs stock with the reserved marinade. Bring to a simmer and skim any foam. Whisk in the cornstarch slurry and simmer 1 minute until slightly thickened. Stir in 1 tbs butter off the heat to finish the sauce. Taste and adjust — add a touch more soy for saltiness or a pinch of sugar if too sharp.

Sear the Steak

Heat the griddle or skillet over high heat until smoking lightly. Add a thin film of vegetable oil. Place the steak on the hot surface and sear without moving for 2.5–3 minutes to develop a deep crust (for medium-rare depending on thickness). Flip and sear the other side 2–3 minutes. If the steak is thicker than 1", reduce heat slightly after the initial sear and continue cooking to desired doneness (use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium). During the last minute, add 1 tbs butter and spoon melted butter over the steak to baste.

Rest and Slice

Transfer the steak to a cutting board and let rest 5–7 minutes to redistribute juices. Slice against the grain into 1/4–1/2" strips.

Plate and Serve

Arrange sliced steak and broccoli on warm plates. Spoon the teppan sauce over the steak and a little around the vegetables. Garnish with sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side.