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Hibachi Steak Cheesecake Factory Copycat
Plain old meat and potatoes get a major flavor overhaul with this Hibachi Steak Cheesecake Factory copycat recipe. Juicy flank steak served with grilled wasabi potatoes and a delicious teriyaki sauce make this homemade version better than anything from the restaurant.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
To make the teriyaki sauce:
2
In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer.
mirin (see note 1)2 tablespoons
3
Remove 2 tablespoons sauce and add to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about ⏱️ 10 minutes.
4
Remove from heat and cool to room temperature while preparing the rest of the meal, or cover and refrigerate for up to one week. Bring to room temperature before using.
5
To prepare the wasabi potatoes:
6
In a medium saucepan, bring 4 quarts water and 1 tablespoon salt to a boil. Add potatoes and parboil, about ⏱️ 5 minutes (do not overcook). Drain and cool slightly, until you can handle the potatoes.
SaltSalt and freshly ground black pepper
7
Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.
sesame oil1 tablespoonSaltSalt and freshly ground black pepper
8
To cook the steak and potatoes:
9
⏱️ 20 minutes before grilling, remove steaks from refrigerator and let stand, covered, at room temperature. Meanwhile, turn all grill burners to high, cover, and heat grill until hot, about 10 to ⏱️ 15 minutes. Clean cooking grate.
10
Brush steak with olive oil and sprinkle liberally with kosher salt and pepper on both sides. Add steak to grill and cook until golden browned and charred on one side, about 4 to ⏱️ 5 minutes.
SaltSalt and freshly ground black pepper
11
Flip steak and continue to grill 3 to ⏱️ 5 minutes for medium-rare (an internal temperature of 130 to 135 degrees F), 5 to ⏱️ 7 minutes for medium (140 to 145 degrees F) or 8 to ⏱️ 10 minutes for medium-well (150 degrees F). Transfer steak to a platter and tent loosely with aluminum foil. Let the steak rest while grilling the potatoes.
12
Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about ⏱️ 10 minutes.
13
Transfer the steak to a cutting board and slice against the grain. Serve with the teriyaki sauce and grilled potatoes, garnishing with scallions and toasted sesame seeds.
Nutrition Facts
calories
541 kcal
fat Content
12 g
serving Size
5 oz
fiber Content
5 g
sugar Content
20 g
sodium Content
1239 mg
protein Content
47 g
cholesterol Content
113 mg
carbohydrate Content
60 g
saturated Fat Content
4 g
unsaturated Fat Content
6 g
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