Surf and Turf Hibachi on the Flattop Griddle
Hibachi was one of my first cooks on my Blackstone griddle, and it’s been a family favorite since!
Hibachi is one of those ‘have it your way’ recipes, and there’s no right or wrong way. Choose your favorite protein and vegetables, crank up the heat, and get cooking! It’s more about the process… as this is a fast hot cook, so have all your ingredients ready to go.
And that’s especially true with your fried rice. Using day-old rice is best, but in a pinch, allowing your rice to rest in the fridge for a few hours will work. Be sure to rinse the rice thoroughly before boiling. And when frying, don’t constantly stir it; allow the rice to brown a little.
You could even make this inside using a large cast iron skillet with a steamer bag of Asian vegetables. Just be sure not to crowd your proteins. You want to develop a nice sear, not steam your meats.
Surf and Turf Hibachi on the Flattop Griddle
Difficulty: Medium6
servings20
minutes30
minutesIngredients
1/2 lb Ribeye steak (or your favorite protein)
1/2 lb Large shrimp
1 serving of fried rice
Favorite vegetables
2 tbsp corn starch
Avocado oil & butter for cooking
3 tbsp sweet chili sauce
1/2 tsp chopped garlic
Directions
- Marinate steak in soy sauce and steak seasoning.
- Coat shrimp on corn starch and SPG.
- Cook vegetables, steaming or frying following favorite recipe.
- Cook fried rice following our Crispy Fried Rice recipe
- Once vegetables and rice are finished cooking, crank heat to high
- Add oil, and drop shrimp. Cook for 3-5 minutes.
- Add butter, garlic and sweet chili sauce. Cook shrimp for another 3 minutes.
- Remove shrimp, wipe/scrape pan, add oil and drop steak.
- Allow steak to cook, flip after 2-3 minutes.
- Pull steak, plate up and enjoy!
