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Beef Teppanyaki, Salt Plate-Style*
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Goes well with Coconut Rice with Cilantro | |
| 1.5 Tbsp | toasted sesame oil |
| 1.5 Tbsp | canola oil, plus more for brushing |
| 1.5 tsp | minced garlic |
| 0.25 cup | thinly sliced green onions |
| 2 tsp | freshly grated ginger |
| 2 Tbsp | sugar |
| 2 | New York strip steaks, each about 10 oz and 1 inch thick, thinly sliced |
| 1/2 | red onion, thinly sliced |
| 1 large | jalapeño chile, thinly sliced into rounds |
1. Place the salt plate on the cooking grate of a gas grill and turn on the grill to low heat. Cover the grill and warm until the internal temperature of the grill reaches 250 degrees, about 15 minutes. Increase the heat to medium and warm until the internal temperature of the grill reaches 450 to 500 degrees, 20-25 minutes longer.
2. Meanwhile, in a large bowl, whisk together the sesame oil, canola oil, garlic, green onions, ginger and sugar. Add the steak strips, red onion, and jalapeño and toss until well combined. Let stand at room temperature for 30 minutes.
3. Lightly brush the hot salt plate with canola oil. Working in batches, place the steak mixture on the hot salt plate in a single later and cook, turning once, until browned on both sides, 1-2 minutes per side. Transfer the cooked steak mixture to a warmed serving dish. Continue to cook the remaining steak mixture, brushing the salt plate with more canola oil between batches. Serve right away.
Servings: 4
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