Hibachi Steak with Mustard Soy Sauce

Craving that teppanyaki sizzle but want to skip the hefty restaurant bill? Your plancha turns into a flat-top powerhouse that rivals any hibachi grill — blistering hot, perfectly even, and ready to sear juicy steaks and crisp stir-fried vegetables in minutes. This one's a real crowd-pleaser, and once you've made it at home you won't be booking that table again.

Ingredients

For the steak

• 2 sirloin steaks (roughly 225g each, about 2.5cm thick)
• 2 tbsp rapeseed oil or neutral oil
• Salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice

For the mustard soy sauce

• 3 tbsp soy sauce
• 1 tbsp mild American-style mustard (not English mustard — see tip below)
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp caster sugar
• 1 tsp fresh ginger, finely grated

For the vegetables

• 1 courgette, sliced into half-moons
• 1 large pepper (any colour), sliced
• 200g mushrooms, sliced
• 1 medium onion, cut into wedges
• 2 tbsp rapeseed oil
• Salt and pepper to taste
• 2 spring onions, finely sliced, to serve
• 1 tsp sesame seeds, to serve

Method

1. Mix all the mustard soy sauce ingredients together in a small bowl and set aside. This can be made up to a day ahead and kept in the fridge.
2. Preheat your plancha over a high heat for at least 10 minutes until it's smoking hot. You want that fierce sear — don't rush this step.
3. Pat the steaks dry with kitchen paper and season generously on both sides with salt and pepper. Drizzle with 1 tbsp rapeseed oil per steak and rub it in.
4. Add a splash of oil to one half of the plancha and toss on the vegetables. Season with salt and pepper and stir-fry, keeping them moving, for 6–8 minutes until lightly charred and just tender. Push to the edge to keep warm.
5. Lay the steaks on the hottest part of the plancha. Cook for 2–3 minutes per side for medium-rare (internal temperature 55–57°C), or 3–4 minutes per side for medium (around 63°C). See the Cedar tip below for the full temperature guide.
6. In the final minute of cooking, add the butter and garlic alongside the steaks. As the butter foams, tilt the plancha slightly (or use a spoon) to baste the steaks repeatedly with the garlicky butter. Finish with a squeeze of lemon juice.
7. Remove the steaks and rest on a warm plate, loosely covered with aluminium foil, for 5 minutes.
8. Slice the steaks against the grain and serve over the stir-fried vegetables. Drizzle generously with the mustard soy sauce and scatter over the spring onions and sesame seeds.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.