Steak and Vegetables

Name: Steak and Vegetables
Cuisine: Asian, Japanese
Ingredients: 3 tablespoons unsalted butter, melted 2 tablespoons soy sauce 2 garlic cloves, minced 2 (1-pound) boneless rib-eye steaks 1½ to 1¾ inches thick, trimmed 1 ¼ teaspoons white pepper, divided 1 teaspoon table salt, divided 1 tablespoon vegetable oil 2 zucchini (8 ounces each), halved lengthwise and sliced ¾ inch thick 2 onions, cut into ¾-inch pieces 6 ounces shiitake mushrooms, stemmed and halved if small or quartered if large 2 tablespoons mirin

1 step

We wanted to deliver all the savory-sweet appeal of a hibachi steakhouse dinner at home. To mimic the powerful heat of the flattop, we chose to cook in a large cast-iron skillet; we avoided overcrowding by cooking the steak and vegetables separately. To give the vegetables a superflavorful start, we added them to the steak drippings in the still-hot skillet. We finished the sliced steaks and perfectly browned shiitakes, onion, and zucchini with a rich, savory soy-garlic butter.

Updated at: Sun, 20 Oct 2024 02:01:33 GMT

Ingredients

4 servings

3 tablespoonsunsalted butter

melted 1/2 1 3/ 1/4 ounce 3/ 3/ - and halv

2 tablespoonssoy sauce

2garlic cloves

2 poboneless rib-eye steaks

1 teaspoonswhite pepper

1 teaspoontable salt

1 tablespoonvegetable oil

2zucchini

2onions

6 ouncesshiitake mushrooms

2 tablespoonsmirin

Instructions

Step 1

1. Combine melted butter, soy sauce, and garlic in bowl; set aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and ¾ teaspoon salt. 2. Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and swirl to coat. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest. 3. While steaks rest, add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to fat left in skillet and stir to combine. Pat vegetables into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and continue to cook 2 minutes longer. Add mirin and 2 tablespoons soy-garlic butter to skillet and continue to cook until liquid has evaporated and vegetables are well browned, about 2 minutes longer. 4. Transfer vegetables to serving platter. Slice steaks ¼ inch thick and transfer to platter with vegetables. Drizzle steaks with remaining soy-garlic butter. Serve.