Japanese Steakhouse Steak and Vegetables

Name: Japanese Steakhouse Steak and Vegetables
Yield: Serves 4
Cuisine: Asia, 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 1/4 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

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Appears in Cook's Country October/November 2019, Cook's Country TV

Our recipe delivers all the savory-sweet appeal of this restaurant favorite—no knife juggling or flaming onion volcano required.

SERVES4

TIME45 minutes

has video

WHY THIS RECIPE WORKS

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 s...

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