Blackstone Hibachi Steak and Shrimp
Garlic butter sirloin bites and shrimp seared hard on the griddle with mushrooms and onions. Surf and turf, hibachi style, in 30 minutes.
- Blackstone
- Griddle
- Beef
- Dinner
- 30 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 1/2 lb sirloin steak, cut in 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 8 oz white mushrooms, halved
- 1 yellow onion, cut in chunks
- 2 tbsp vegetable oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 4 tbsp soy sauce, divided
- 1 tbsp lemon juice
- salt and black pepper, to taste
- 1 tsp toasted sesame seeds, for topping
Gear
- Blackstone griddle
- Two spatulas
- Instant-read thermometer
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Steps
Step 1: Pat the steak and shrimp dry. Season the steak with salt and pepper.
Step 2: Heat the Blackstone to high on one side (450°F) and medium on the other.
Step 3: Oil the medium side and add the mushrooms and onion. Cook 6 to 8 minutes, tossing, until browned. Add 1 tablespoon each of butter and soy sauce, toss, and push to the edge.
Step 4: Oil the hot side and spread the steak cubes out with space between them. Sear 2 minutes without moving, then turn and cook 2 to 3 minutes more for medium-rare (130 to 135°F).
Step 5: Add 2 tablespoons butter, half the garlic and 2 tablespoons soy sauce over the steak. Toss for 30 seconds and move it to the cool side.
Step 6: Put the shrimp on the hot side. Cook 1 to 2 minutes per side until pink and opaque. Add the last tablespoon of butter, the rest of the garlic, the last tablespoon of soy sauce and the lemon juice. Toss.
Step 7: Pile the steak, shrimp and vegetables together, sprinkle with sesame seeds and serve.
Swaps
- Steak: Ribeye or New York strip for richer flavor. Filet if you’re feeling fancy.
- Shrimp: Scallops: 2 minutes per side.
- Serve with: The fried rice from the Hibachi Chicken recipe and plenty of yum yum sauce.
Tips
- Add the garlic at the end. On a 450°F griddle, it burns in about a minute.
- Shrimp shaped like a C are done. Shrimp shaped like an O are overcooked.
The story
HAM Cooking. Let’s fire it up.
Surf and turf sounds like something you order at a restaurant with cloth napkins. On the Blackstone, it’s a Tuesday.
The trick with two proteins is that they cook at totally different speeds. Steak cubes want a hard sear and a few minutes. Shrimp want a quick kiss of heat, and that’s it. That’s why they go on at different times, and why you have a cool side to park the steak. Butter and garlic go on last because both burn fast at high heat. Add them early and you’ll be scraping black flakes off the griddle wondering where your flavor went.
Pile it high and pass the yum yum sauce. That’s hibachi without a reservation.
HAM out.
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