Hibachi Steak and Smoky Yum Yum Sauce

Ingredients

• ¾ Cup Jasmine Rice
• 8 oz Broccoli
• 9 oz Carrots
• 2 Green Onions
• 2 Flat Iron Steaks
• 1 ½ Tbsp. Teriyaki Glaze
• 1⅞ oz. Mayonnaise
• 1 Tbsp. Sriracha
• 1 tsp. Sugar
• 1 tsp. Smoked Paprika
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: When slicing steak, we recommend finding the parallel lines of muscle fiber running down the meat (called the grain), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since muscle fibers are already broken up for you. Benihana popularized the Japanese-American steakhouse experience of food cooked in front of customers, mixing Japanese cuisine and entertainment. Hiroaki “Rocky” Aoki opened his first restaurant in New York in 1964, and the empire has grown to over 100 locations

2. 2

   Cook the Rice: Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook 18-20 minutes, or until tender. Remove from heat, season with ¼ tsp. salt (if desired), and keep covered until

3. 3

   Cook the Steaks: While vegetables roast, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 5-7 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board and let rest 5 minutes before cutting against the grain into ¼”

4. 4

   Prepare the Ingredients: Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼” diagonal slices. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼

5. 5

   Combine mayonnaise, Sriracha (to taste), sugar, ¼: tsp. salt, and smoked paprika (reserve a pinch for

6. 6

   Roast the Vegetables: Toss broccoli, carrots, teriyaki glaze, 2 tsp. olive oil, a single layer and roast 15-18 minutes, or until vege- tables begin to brown and are crisp tender. Remove from oven, add green onions (reserve a pinch for garnish), and carefully toss to combine. Set aside.

7. 7

   Plate the Dish: Arrange steak, vegetables, and rice on a plate. Garnish steak and rice with remaining green onions.

8. 8

   Serve yum yum sauce on side for steak and vegeta-: bles and garnish with remaining smoked paprika. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. A pinch garnishes the dish and remaining are tossed with vegetables. • Sriracha is today’s hot sauce du jour. Its garlicky-chile flavor complements just about everything. Feel free to use half or omit from recipe for used twice. A pinch garnishes the yum yum sauce and remaining is mixed in sauce. the recipe before you start–we promise it will be time

9. 9

   Cut broccoli florets into bite-sized pieces. Peel, trim,