Hibachi Steak Cheesecake Factory Copycat
User Reviews
5.0
33 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
6 servings (5 oz each)
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Calories
541 kcal
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Course
Main Course
Hibachi Steak Cheesecake Factory Copycat
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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.
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Ingredients
For the teriyaki sauce:
- ½ cup soy sauce
- ½ cup granulated sugar
- ¼ cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons fresh ginger grated, from one 6-inch piece, peeled
- 1 clove garlic minced
- 1/8 teaspoon red chili flakes
- 2 teaspoon corn starch
For the wasabi potatoes:
- 24 baby potatoes about 2 pounds, scrubbed
- 1 tablespoon sesame oil
- 1 to 2 teaspoons Wasabi paste (see note 2)
- salt
- Bambo skewers soaked in water 30 minutes or overnight
For the hibachi steak:
- 2 ½ pounds flank steak (see note 3) or skirt steak or hanger steak
- Salt and freshly ground black pepper
- scallions sliced, for serving
- toasted sesame seeds for serving
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Instructions
To make the teriyaki sauce:
- In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer.
- 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.
- 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.
To prepare the wasabi potatoes:
- 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.
- Transfer potatoes to a medium bowl. Add sesame oil, wasabi paste, and salt and toss to coat. Thread the potatoes onto skewers lengthwise.
To cook the steak and potatoes:
- 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.
- 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.
- 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.
- Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
- 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.
Notes
- Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
- Wasabi: Wasabi paste, also known as Japanese horseradish, is pungent condiment sold in little squeeze tubes and cans. Because real Japanese wasabi is expensive and difficult to find, wasabi in the USA is combination of regular horseradish, dry mustard, and starch, and it works just fine here.
- Steak: Flank steak, skirt steak, and hanger steak all work well here. You can also substitute Ribeye, New York Strip, or any other steak that you like to cook.
- Yield: This recipe makes about 6 servings total. Each serving is about 5 ounces of steak (weight after cooking) plus wasabi potatoes and 2-3 tablespoons teriyaki sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
5 oz
Calories
541kcal
(27%)
Carbohydrates
60g
(20%)
Protein
47g
(94%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
113mg
(38%)
Sodium
1239mg
(52%)
Potassium
1639mg
(47%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Vitamin A
17IU
(0%)
Vitamin C
45mg
(50%)
Calcium
73mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings (5 oz each)
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 5 oz | |
| Calories | 541kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 47g | 94% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 113mg | 38% |
| Sodium | 1239mg | 52% |
| Potassium | 1639mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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