[FTC Standard Disclosure] This post is sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I have always been fascinated with the Japanese-style steakhouses, also known as hibachi or teppanyaki restaurants. I enjoy the live-cooking entertainment as much as the food. I am in awe of the chef's ability to cook eight variations of their steak-shrimp-scallop-chicken combinations at once and nail the timing. On top of that, you have to add the vaudeville schtick of jokes, flinging shrimp tails, building onion volcanos, and the cling-clang-bing-bang of the swirling utensils.
Those chefs are true multi-taskers, and I lack their ability to keep track of so much. At our house, a kitchen timer goes off, Alexis asks what it was for, and I'm likely to reply, "I had a timer set?"
This past weekend, Food City had some gorgeous Certified Angus Beef® Brand, USDA Prime grade NY Strip Steaks and I couldn't resist them. Usually, I like a simple grilled steak. But I wanted something different, so I channeled my inner teppanyaki chef and came up with this Strip Steak with Sweet Soy Butter, Zucchini and Onions, and Jasmine rice.
- I cooked the steak whole, instead of cutting it up during the cook and finishing it by cooking the individual pieces.
- I skipped the usual ginger dipping sauce for a Sweet Soy-Garlic-Ginger butter.