Hibachi Steak and Smoky Yum Yum Sauce with teriyaki vegetables and jasmine rice
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 3/4 cups Jasmine Rice
- 8 oz. Broccoli
- 9 oz. Carrots
- 2 Green Onions
- 2 Flat Iron Steaks
- 3/4 fl. oz. Teriyaki Glaze
- 1.875 oz. Mayonnaise Packets (1.9 oz.)
- 1/2 fl. oz. Sriracha
- 1 tsp. Sugar
- 1 tsp. Smoked Paprika
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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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 plating.
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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 tsp. pepper.
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Toss broccoli, carrots, teriyaki glaze, 2 tsp. olive oil, and ¼ tsp. salt together on baking sheet. Spread into a single layer and roast 15-18 minutes, or until vegetables 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.
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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" slices. See “From the Chef” for more information.
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Combine mayonnaise, Sriracha (to taste), sugar, ¼ tsp. salt, and smoked paprika (reserve a pinch for garnish) in a small bowl.
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Arrange steak, vegetables, and rice on a plate. Garnish steak and rice with remaining green onions. Serve yum yum sauce on side for steak and vegetables and garnish with remaining smoked paprika.