Hibachi Steak & Hibachi Scallop (lunch) Recipe

Prep steak

Pat the sirloin strips dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Set aside at room temperature for 10 minutes.

Heat grill or skillet

Preheat a flat top, cast-iron skillet, or heavy sauté pan over high heat until very hot (about 3–5 minutes).

Sear steak

Add 1 tablespoon vegetable oil to the hot surface and swirl to coat. Spread the steak strips in a single layer without crowding; work in two batches if necessary. Sear undisturbed for 1–1½ minutes to develop a brown crust, flip and cook another 45–90 seconds for medium-rare to medium (adjust time for thickness).

Finish with butter and aromatics

Push the steak to one side of the pan. Reduce heat to medium-high, add 1 tablespoon butter, minced garlic and minced ginger. Let butter foam for 10–15 seconds, then stir together with the steak strips so the pieces are glazed; add 2 tablespoons soy sauce and toss quickly so the soy reduces and coats the meat (about 30–45 seconds). Remove from heat to avoid overcooking.

Plate and garnish

Transfer steak to a warmed serving plate. Garnish with sliced green onions and serve with lemon wedges on the side if desired.

Prep scallops

Pat scallops very dry between paper towels to ensure a good sear. Lightly season both sides with kosher salt and black pepper. Keep at room temperature while you heat the pan (5–10 minutes).

Heat pan

Use the same or a separate heavy skillet; preheat over high heat until smoking hot (about 3–5 minutes).

Sear scallops

Add 1 tablespoon vegetable oil and swirl. Place scallops in the pan spaced apart. Sear without moving for 1½–2 minutes until a golden-brown crust forms. Flip and add 1 tablespoon butter, 1 teaspoon minced garlic and 1 teaspoon mirin (or sherry) to the pan. Cook another 45–60 seconds, spooning the melted butter and pan juices over the scallops, until just cooked through (opaque but still tender).

Finish and garnish

Remove scallops from the pan. Spoon any pan glaze over them, add 1 teaspoon soy sauce and 1 teaspoon lemon juice to the glaze and toss briefly if desired. Plate the scallops and garnish with sliced green onion.

Vegetables

Heat a separate skillet or wok over medium-high heat. Add a drizzle (about 1 tbs) of vegetable oil, add the hibachi-style mixed vegetables, season lightly with salt and pepper and stir-fry for 4–6 minutes until tender-crisp and slightly browned. Optionally finish with 1 tablespoon butter or a splash of soy sauce.

Rice

Reheat the steamed rice if necessary (steamed or warmed in microwave with a sprinkle of water) and portion into two lunch plates (about 1 cup rice per person).

Plate the lunch combo

Divide the steak and scallops between two plates (or plate as single lunch combo): arrange about 4–6 scallops and 8 ounces of steak per serving alongside 1 cup rice and 1 cup cooked vegetables. Drizzle hibachi sauce or serve on the side for guests to add to taste.

Serve

Serve hot with lemon wedges and extra sliced green onion. Provide soy sauce or hibachi sauce at the table.