Hibachi Steak (lunch) Recipe

Prepare and marinate steak

Trim excess fat from the steak and slice across the grain into 1/2-inch thick strips or leave whole for a medium-rare cook (about 1-inch thick). In a bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon vegetable oil, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the steak, turning to coat thoroughly. Marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator).

Bring to room temperature

If chilled, remove steak from the refrigerator 20–30 minutes before cooking to come to room temperature for even cooking.

While the steak marinates, prepare the vegetables: thinly slice the yellow onion, cut zucchini into half-moons about 1/4-inch thick, trim and slice mushrooms, and julienne or thinly slice the carrot. Pat vegetables dry so they sear instead of steaming.

Heat a large heavy skillet or hibachi/griddle over high heat until very hot. Add 1 tablespoon butter (or 1 tablespoon vegetable oil if preferred). Add onion, zucchini, mushrooms and carrot in a single layer if possible. Season lightly with a pinch of salt and a few grinds of pepper. Sear, stirring occasionally, until edges brown and vegetables are crisp-tender, about 3–5 minutes. Transfer vegetables to a warm platter and cover loosely to keep warm.

Right before serving, sprinkle vegetables with sesame seeds and chopped green onion and squeeze lemon wedges over if desired.

Wipe the skillet or hibachi surface if needed and heat back up to very hot over medium-high to high heat. Add 1 tablespoon vegetable oil (or clarified butter) to coat. For whole steak: place steak on the hot surface and let sear without moving 2–3 minutes to develop a crust. Flip and cook another 2–3 minutes for medium-rare (internal 130–135°F / 54–57°C); adjust time for thickness and desired doneness. For sliced steak: add strips in a single layer and sear 1–2 minutes per side until browned and cooked through to desired doneness.

When steak is nearly done, add any reserved marinade to the pan and spoon over the meat to baste for 30–60 seconds. Remove steak to a cutting board and let rest 3–5 minutes (if cooked whole) before slicing thinly against the grain.

Make hibachi-style sauce

While the steak rests, lower heat to medium. In a small bowl whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon brown sugar, 1/2 teaspoon grated ginger, 1/2 teaspoon minced garlic, and 2 tablespoons water. Mix the 1/2 teaspoon cornstarch with an equal amount of cold water to make a slurry, then stir into the sauce. Pour sauce into the skillet and simmer 30–60 seconds until slightly thickened. Taste and adjust with a squeeze of lemon or a pinch more sugar if desired.

Slice the rested steak (if cooked whole) into thin strips across the grain. Return sliced steak to the pan with the sauce for 15–30 seconds, tossing to coat and heat through.

Arrange hibachi vegetables on a serving plate or bento-style lunch plate. Place sliced steak alongside or on top of the vegetables. Spoon extra sauce over the steak. Garnish with chopped green onion, sesame seeds, and lemon wedges on the side.

Serve immediately with steamed rice or fried rice and a small side salad or miso soup for a complete lunch.