Hibachi Steak Cheesecake Factory Copycat
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 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
Description
This Hibachi Steak copycat recipe guides you through preparing a Japanese-inspired meal including a sweet and savory teriyaki sauce with mirin, fresh ginger, garlic, and red chili flakes, thickened with cornstarch. The wasabi potatoes are parboiled, coated in sesame oil and wasabi paste, then skewered, ready to grill alongside the steak. The steak itself—flank, skirt, or hanger—is salted and peppered before grilling, capturing a balance of tender meat and caramelized edges. Toasted sesame seeds and scallions finish the dish with nutty and fresh notes.
The flavor profile mixes umami from soy and mirin with the gentle heat of wasabi and chili flakes. The parboiled potatoes hold texture after grilling while the sauce thickens to a glossy glaze. This combination creates a meal where the savory steak and zesty potatoes are enhanced by the layered teriyaki glaze.
Serve this hibachi steak and wasabi potatoes with scallions and toasted sesame seeds for a shared dinner or special occasion dish. The teriyaki sauce can be made ahead and stored in the refrigerator. Leftovers keep well covered for up to four days, making this suitable for meal prepping or quick reheats.
Mirin substitutes with white wine or rice vinegar plus sugar work effectively. The dish yields about six servings with roughly 5 ounces of cooked steak per serving, paired with the potatoes and sauce.
Ingredients
For the teriyaki sauce:
- ½ cup soy sauce
- ½ cup granulated sugar
- ¼ cup water
- 2 tablespoons mirin (see note 1)
- 2 teaspoons ginger grated, from one 6-inch piece, peeled, fresh
- 1 clove garlic minced
- 1/8 teaspoon red chili flakes
- 2 teaspoon corn starch
For the wasabi potatoes:
- 24 baby potato about 2 pounds, scrubbed
- 1 tablespoon sesame oil
- 1 to 2 teaspoons wasabi paste (see note 2)
- salt
- bamboo 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 freshly ground
- black pepper freshly ground
- scallions sliced, for serving
- sesame seeds for serving, toasted
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
- If mirin is unavailable, substitute with 2 tablespoons white wine or rice vinegar plus 1 teaspoon sugar for sweetness.
- Wasabi paste adds mild heat and distinctive flavor; use 1 to 2 teaspoons to suit your taste.
- Flank, skirt, or hanger steak can be used interchangeably; ribeye or New York strip can also substitute if preferred.
- This recipe makes approximately six servings, each including 5 ounces of cooked steak plus wasabi potatoes and teriyaki sauce.
- Store leftover steak and sauce covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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