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Hibachi Steak Cheesecake Factory Copycat
5 from 33 votes

Hibachi Steak Cheesecake Factory Copycat

The Hibachi Steak Cheesecake Factory Copycat features marinated flank or skirt steak grilled alongside wasabi-coated baby potatoes and served with a thick, homemade teriyaki sauce. The steak is seasoned simply with salt and pepper, letting the soy-ginger based sauce enhance the flavorful meat. The wasabi potatoes add a subtle spicy heat and a nutty sesame aroma, complementing the rich steak and sauce.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6 servings (5 oz each)
Calories: 541 kcal
Course: Main Course
Cuisine: Asian, Japanese

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:
    Cup of Yum
  1. In a small saucepan combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes. Bring to a boil; reduce heat and simmer.
  2. 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.
  3. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Grill the skewered potatoes over medium-high heat, turning 2 to 3 times, until browned and cooked through, about 10 minutes.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings (5 oz each)

Amount Per Serving

Calories 541

% 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.