Before I became a chef, I thought being a chef meant what they did at Benihana. Fire, spatulas, funny hat, shrimp in the pocket, salt and pepper mills shaking up rhythms to the music. I loved the show, and I loved the steak. I spent many birthdays and special occasions at a teppanyaki grill and even worked at one once, cleaning the griddle after the show. No matter where I go as a chef, that hibachi steak, and the whole show that goes with it, goes with me.
SERVES 4
MARINADE
½ cup roughly chopped scallions
1 cup soy sauce
¼ cup chopped peeled fresh ginger
½ white or yellow onion, peeled
½ cup garlic cloves, peeled
1 cup water
½ cup sugar
¼ cup soy sauce
½ cup mirin
½ cup fresh orange juice
½ cup apple juice
½ cup natural rice vinegar (not seasoned)
1 jalapeño pepper
3 shiso leaves
1 tablespoon roasted sesame seeds
STEAK
¼ cup vegetable oil
1 pound skirt steak, pounded ⅛ inch thick and cut into 3-inch squares
1 cup thinly sliced onion
1 cup thinly sliced scallions, cut on a bias
1 tablespoon butter
ONE DAY AHEAD
In a blender or food processor, combine all the ingredients for the marinade and puree.
Combine the steak and the marinade in a large resealable plastic bag and let it marinate overnight in the fridge.
THE NEXT DAY
Heat a large pan over medium-high heat and add the oil. Meanwhile, remove the steak from the plastic bag and reserve the marinade. Add the steak to the pan and sear on both sides. Add the onion and scallions and sauté everything for 2 minutes.
Deglaze the pan with as much or as little of the leftover marinade as you wish. Toss in the butter and swirl.
Enjoy immediately with some rice. Or on a toasted roll.
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