A flavorful marinade perfect for hibachi-style steak grilling, combining soy sauce, sesame oil, and spices for a deliciously tender result.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:Serves 4
Category:Marinade
Method:Grilling
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
¼ cup soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon red pepper flakes, optional
Instructions
Make the marinade: In a bowl, whisk together soy sauce, vegetable oil, sesame oil, Worcestershire sauce, lemon juice, brown sugar, garlic, ginger, black pepper, onion powder, and red pepper flakes.
Marinate the steak: Place 1½–2 lbs steak (sirloin, ribeye, or New York strip) in a resealable bag or shallow dish. Pour the marinade over the steak and coat thoroughly.
Refrigerate for 30 minutes to 2 hours. For the best texture, avoid marinating much longer because the lemon juice can affect the texture of the meat.
Before cooking: Remove the steak from the marinade and pat it dry. Discard the used marinade.
Heat a cast-iron skillet, griddle, or wok over high heat until very hot.
Add a small amount of oil and cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness.
Let the steak rest for 5 minutes, then cut into bite-size pieces or slices.
Serve with hibachi-style fried rice, sautéed vegetables, or yum-yum sauce.
Notes
For that classic hibachi flavor, cook the steak quickly over very high heat so you get browned, caramelized edges while keeping the center juicy.