Teppanyaki is a style of Japanese cooking that involves grilling or stir-frying food on a griddle or iron plate. Here, thinly sliced steak is marinated with sesame oil, garlic, ginger and other seasonings, then quickly seared on a Himalayan salt plate over a backyard grill. The plate imparts just the right amount of salt to the meat as it cooks.
- 1 1/2 Tbs. toasted sesame oil
- 1 1/2 Tbs. canola oil, plus more for brushing
- 1 1/2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 2 Tbs. sugar
- 1/4 cup thinly sliced green onions, white and light green
- 2 New York strip steaks, each about 10 oz. and 1 inch thick,
- 1/2 red onion, thinly sliced
- 1 large jalapeño, thinly sliced into rounds
Place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer’s instructions. The internal grill temperature should be 450° to 500°F.
Meanwhile, in a large bowl, whisk together the sesame oil, the 1 1/2 Tbs. canola oil, the garlic, ginger, sugar and green onions. Add the beef, red onion and jalapeño and toss until well combined. Let stand at room temperature for 30 minutes.
Lightly brush the preheated salt plate with canola oil. Working in batches, place the beef mixture on the salt plate in a single layer and cook, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the beef to a warmed serving dish. Brush the salt plate with more canola oil between batches. Serve the beef immediately. Serves 4.