Beef Teppanyaki
This flavorful Korean-style beef dish is quick and easy to prepare, making it perfect for a delicious weeknight dinner or a special weekend meal. The combination of savory sesame oil, aromatic garlic and ginger, and a touch of sweetness from sugar creates a mouthwatering marinade for thinly sliced New York strip steaks. Grilled on a preheated Himalayan salt plate, the beef gets a beautiful caramelization and a hint of saltiness that enhances its rich flavors. With a kick of heat from sliced jalapeños and the crunch of red onions, this dish is sure to delight your taste buds with every bite. Enjoy this dish hot off the grill with some steamed rice or a side of fresh vegetables for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- 1 1/2 Tbs. toasted sesame oil
- 1 1/2 Tbs. canola oil, plus more for brushing
- 1 1/2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 2 Tbs. sugar
- 1/4 cup thinly sliced green onions, white and light green
- portions
- 2 New York strip steaks, each about 10 oz. and 1 inch thick,
- thinly sliced
- 1/2 red onion, thinly sliced
- 1 large jalapeño, thinly sliced into rounds
Instructions
- Place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer’s instructions. The internal grill temperature should be 450° to 500°F.
- Meanwhile, in a large bowl, whisk together the sesame oil, the 1 1/2 Tbs. canola oil, the garlic, ginger, sugar and green onions. Add the beef, red onion and jalapeño and toss until well combined.  Let stand at room temperature for 30 minutes.
- Lightly brush the preheated salt plate with canola oil. Working in batches, place the beef mixture on the salt plate in a single layer and cook, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the beef to a warmed serving dish. Brush the salt plate with more canola oil between batches. Serve the beef immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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