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Steak & Chicken For 6 Recipe

Name: Yats Steak & Chicken For 6 Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 6 6 pieces beef sirloin steaks; 6 6 pieces boneless skinless chicken breasts; 6 tbs vegetable oil (for cooking); 6 tbs unsalted butter; 2 tsp sea salt; 2 tsp freshly ground black pepper; 2 tsp garlic powder; 4 tbs soy sauce (for finishing); 6 cups romaine lettuce, shredded; 1 cup carrot, julienned or shredded; 1 cup red cabbage, thinly sliced; 3 cups Benihana-style ginger dressing (store-bought or homemade); 2 tsp toasted sesame seeds (optional); 3 cups zucchini, sliced into half-moons; 2 cups onion, large, sliced into wedges; 2 cups carrots, sliced on bias or julienned; 2 cups mushrooms, button or cremini, halved; 2 cups bean sprouts (optional); 2 tsp sesame oil; 3 tbs soy sauce (for vegetables); 1 tsp salt; 1 tsp black pepper; 1 cup Ginger dipping sauce (prepared); 1 cup Yum Yum sauce (white sauce); 1 cup Soy-based dipping sauce (ponzu-style); 3 cups uncooked long-grain white rice; 3.5 cups water; 3 tbs unsalted butter (for rice); 3 tbs soy sauce (for rice); 6 stalks scallions, thinly sliced

Inspired by Yats

Time1h 35m

Serves6

Served with: 6 Benihana salad, hibachi vegetables, homemade dipping sauces, 6 hibachi chicken rice.

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Ingredients

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Steaks & Chicken

6 6 pieces beef sirloin steaks

6 6 pieces boneless skinless chicken breasts

6 tbs vegetable oil (for cooking)

6 tbs Unsalted butter

2 tsp sea salt

2 tsp freshly ground black pepper

2 tsp Watkins garlic powder

4 tbs soy sauce (for finishing)

Benihana Salad (6 servings)

6 cups romaine lettuce, shredded

1 cup carrot, julienned or shredded

1 cup red cabbage, thinly sliced

3 cups Benihana-style ginger dressing (store-bought or homemade)

2 tsp toasted sesame seeds (optional)

Hibachi Vegetables (6 servings)

3 cups zucchini, sliced into half-moons

2 cups onion, large, sliced into wedges

2 cups carrots, sliced on bias or julienned

2 cups mushrooms, button or cremini, halved

2 cups bean sprouts (optional)

2 tsp Toasted sesame oil

3 tbs soy sauce (for vegetables)

1 tsp Celtic sea salt

1 tsp black pepper

Homemade Dipping Sauces

1 cup Ginger dipping sauce (prepared)

1 cup Yum Yum sauce (white sauce)

1 cup Soy-based dipping sauce (ponzu-style)

Hibachi Chicken Rice (6 servings)

3 cups uncooked long-grain white rice

3 1/2 cups water

3 tbs unsalted butter (for rice)

3 tbs soy sauce (for rice)

6 stalks scallions, thinly sliced

6 pieces egg, large

2 tbs vegetable oil (for stir-frying rice)

1 tsp Celtic sea salt

Method

Steaks & Chicken

Prep proteins

Remove steaks and chicken from refrigerator 20–30 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season both sides of each steak and chicken breast evenly with sea salt (approx. 1/2 tsp per piece), black pepper, and garlic powder.

Cook steaks

Heat a large heavy-bottomed skillet or flat top (preferably cast iron or griddle) over medium-high heat until very hot (2–3 minutes). Add 2 tbs vegetable oil and 2 tbs butter. Sear each steak 2–4 minutes per side depending on thickness for medium-rare to medium (adjust time to desired doneness). After flipping, spoon pan juices and butter over steaks. During the last 30–60 seconds, brush each steak with about 1/2 tbs soy sauce for flavor and gloss. Remove steaks to a warm tray and tent loosely with foil; rest 5–10 minutes before slicing.

Cook chicken

In the same skillet or on a separate hot griddle, add remaining 4 tbs vegetable oil and 4 tbs butter. Cook chicken breasts over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. During the last minute, baste with 1 tbs soy sauce. Remove chicken to a cutting board, let rest 5 minutes, then slice thinly or serve whole.

Benihana Salad (6 servings)

While proteins rest, divide shredded romaine among 6 salad bowls. Top each with approximately 2 tbsp shredded carrot and 2 tbsp sliced red cabbage. Pour about 1/2 cup Benihana-style ginger dressing over each salad (adjust to taste). Sprinkle sesame seeds lightly over each bowl if desired. Keep chilled until serving.

Hibachi Vegetables (6 servings)

Preheat a large flat top or heavy skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tsp sesame oil, swirl to coat. Add sliced onions and carrots first; stir-fry 2–3 minutes until they begin to soften. Add zucchini and mushrooms and continue to cook 3–4 minutes until vegetables are tender-crisp. Add bean sprouts in the last 30–60 seconds. Season vegetables with 3 tbs soy sauce, 1 tsp salt, and 1 tsp black pepper. Toss constantly so vegetables sear but do not burn. Transfer to serving platter and keep warm.

Homemade Dipping Sauces

Portion sauces into small ramekins — about 2–3 tbsp per person of each sauce. For the ginger sauce, stir well before serving. For Yum Yum, chill slightly if desired. Place ramekins on the serving tray next to proteins and rice.

Hibachi Chicken Rice (6 servings)

Cook rice

Rinse 3 cups long-grain rice until water runs clear. Combine rinsed rice and 3.5 cups water in a pot or rice cooker; cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let stand covered 10 minutes off heat, then fluff with fork.

Stir-fry rice with egg

Heat a large skillet or flat top over medium heat and add 2 tbs vegetable oil and 3 tbs butter. Push oil to the side and crack 6 eggs into the pan, scramble quickly until just set. Add the cooked rice to the skillet and combine with eggs. Add 3 tbs soy sauce and 1 tsp salt, stirring continuously to break up clumps and coat rice evenly. Stir in sliced scallions (reserve a few for garnish). Continue to stir-fry 3–4 minutes until rice is hot and slightly toasted. Taste and adjust seasoning. Transfer to a serving bowl and keep warm.

Final Assembly & Serving

Arrange the rested and sliced steaks and chicken on a large family platter. Place hibachi vegetables and chicken rice in separate serving bowls. Set 6 Benihana salads, 6 ramekins of assorted dipping sauces, and any extra soy sauce on the table. Garnish proteins with remaining sliced scallions and serve immediately so everything is hot.