Cooking with Fire
There’s something magical about cooking outside. Maybe it’s the sensory feast of smoke and fire; or the feeling of being closer to nature.
26 May, 2018
Whatever it’s about, we know it when we feel it.
Cooking outside is a whole activity unto itself. It’s almost as if the cooking is just as important as the eating. Maybe more.
If you like cooking outside but don’t always want to fire up the major grill, take a look at this gorgeous hibachi grill we’re loving at the moment. “Hibachi” means a small cooking stove that’s heated by charcoal.
We came across this one and we fell in love. It’s built with a long cylindrical trough and removable grill piece that makes it super easy to use. And with the exposed craftsmanship and incredible patina, it’s really good looking too.
Find your Hibachi grill at the Eco Outdoor Beverly Hills Showroom.
Grilled hibachi steak with teriyaki sauce
Ready to fire up your new hibachi grill? Try this easy recipe by Culinary Hill that’s even great for a hibachi novice!
What you’ll need
For the steak:
2.5 pounds of hanger, flank or skirt steak
Salt & Pepper
Scallions, sliced for serving
Sesame seeds, toasted for serving
For the teriyaki sauce:
1/2 cup soy sauce
1/2 cup sugar
1/4 cup water
2 tbsp mirin
2 tsp freshly grated ginger
1 garlic clove, minced
1/8 tsp red chilli flakes
2 tsp cornstarch
1 tbsp honey
What you’ll need to do
To make the sauce: Combine soy sauce, sugar, water, mirin, ginger, garlic and chilli in a small pot of water. Bring to a boil and then reduce heat to a simmer. Remove a couple of tablespoons in a small bowl and whisk in the cornstarch.
Return to the saucepan and simmer until the sauce thickens slightly (approx. 10mins). Remove from heat, stir in honey and allow to cool at room temperature.
To make the hibachi steak: Allow the steak to rest at room temperature for 30 minutes. Once rested, season with salt and pepper on both sides.
Heat the grill and oil the rack. Grill steak directly over medium-high heat, turning 2-3 times until well browned (approx. 6-8mins). Transfer to a board and allow to rest before slicing it against the grain.
Garnish with the scallions and toasted sesame seeds and serve with the teriyaki sauce.
Ready to get cooking outside? Find your Hibachi grill at the Eco Outdoor Beverly Hills Showroom.