Hibachi (Benihana Style) Mixed Grill

Ingredients

Level: Intermediate

• Loads of garlic butter
  • 2 sticks butter (softened)
  • 8 tablespoons low sodium soy sauce
  • 4 tablespoon lemon juice 
  • 4 garlic cloves, finely minced
• Steaks 
• Scallops 
• Shrimp 
• Onions sliced thick in round pieces about 3/4-1 inch thick
• Zucchini cut into strips lengthwise 

Directions 

1. Combine softened butter, garlic, soy sauce, and lemon juice. You’ve got that fire garlic buttahhh 
2. Baste each item with the garlic butter before cooking. I like to use a brush. 

For Grilling

1. Heat Grill to Medium.
2. Grill/Sear onions until charred, 5-7 minutes per side 
3. Grill zucchini until charred, about 4-5 minutes per side 
4. Grill the shrimp 3-4 minutes per side 
5. Grill the scallops 4-5 minutes per side or until they are opaque
6. Grill the steaks until golden brown and slightly charred, 4 to 5 minutes. While they cook baste them 1-2 times with the garlic butter. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F)
7. Enjoy with benihana style fried rice and benihana style green salad

For Indoor Cooking

1. Heat a saute pan or grill pan to Medium.
2. Sear the shrimp 3-4 minutes per side, add in a little more garlic butter at the end
3. Sear the scallops 4-5 minutes per side or until they are opaque, add in a little more garlic butter at the end
4. Sear the steaks until golden brown and slightly charred, 4 to 5 minutes. While they cook baste them with a large dollop of garlic butter. Turn the steaks over and continue to sear for 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F)
5. Sautee or broil the onions until charred, 5-7 minutes per side 
6. Sautee or broil the zucchini for about 4-5 minutes per side 
7. Enjoy with benihana style fried rice and benihana style green salad