Easy Blackstone Hibachi Steak and Shrimp Recipe

Are you ready to become a grilling master? Look no further than the Blackstone Hibachi Steak and Shrimp recipe! This tasty dish brings together the juicy steak and shrimp, all cooked to perfection on a hot Blackstone griddle.

Blackstone Hibachi Steak and Shrimp

 This recipe is a lifesaver for a quick and tasty dinner. If you’re hosting a backyard barbecue or just want to treat yourself to a special dinner, this recipe is sure to satisfy your cravings and leave you wanting more.

The shrimp turns out just right, and the diced steak? Plus, the homemade touch makes it even better. The best part is it is super easy and fast, perfect for a delicious weeknight treat.

Why You’ll Love Blackstone Hibachi Steak and Shrimp?

Cooking hibachi-style on a portable griddle is analogous to cooking stir fries and fajitas on a stovetop griddle or skillet inside. Having the entire cooking surface at once facilitates stirring and tossing ingredients together for an authentic hibachi experience outdoors.

  1. A Blackstone griddle makes portable hibachi-style meals possible outdoors. 
  2. Flat iron steak and shrimp can be cooked to doneness quickly on the preheated griddle surface.
  3. Additional vegetables like mushrooms, peppers, broccoli, and onions complement the proteins when stir-fried together.
  4. Blackstone Hibachi Steak and Shrimp produces restaurant-quality meals for camping, tailgating, or entertaining outdoors

What is Hibachi?

The term “hibachi” originates from Japan, where it was used to describe a traditional heating device. In the Western world, it has come to refer to the flat-top grills used in Japanese teppanyaki or hibachi-style restaurants. 

These grills are known for their high heat and sizzling cooking style, reminiscent of the original hibachi heaters. So, when we talk about “hibachi cooking” or a “hibachi grill refers to the style of cooking on these grills, which brings flavor-filled sizzles to our taste buds

Ingredients Needed for Blackstone Hibachi Steak and Shrimp

  1. Steak: Choose your favorite cut of steak, such as ribeye or New York strip. The marbling in these cuts adds flavor and tenderness to the dish.
  2. Shrimp: Opt for large, deveined shrimp for easy preparation and a satisfying bite.
  3. Vegetables: Include an assortment of vegetables like onions, bell peppers, and zucchini to add color and freshness to the dish.
  4. Soy Sauce: This savory sauce adds depth of flavor and enhances the umami taste of the steak and shrimp.
  5. Fresh minced Garlic: Use fresh garlic cloves to infuse the dish with a fragrant and aromatic element.
  6. Ginger: Fresh ginger adds a subtle warmth and complexity to the marinade.
  7. Sesame seed Oil: A small amount of sesame seed oil adds a nutty flavor and enhances the overall Asian-inspired profile of the dish.
  8. Hoisin Sauce: Hoisin sauce tastes salty and tangy. It has a similar flavor profile to barbecue sauce but with distinctly different flavors. It will add a sweet, savory, and smoky taste featuring mild heat to the dish.
  9. Olive oil: It enhances the flavor and texture of this recipe.
  10. Butter
  11. Salt and black Pepper: Season the steak and shrimp with salt and black pepper to enhance their natural flavors.

Hibachi Steak and Shrimp Steak Recipe Instructions

Now that you have all the ingredients ready, let’s dive into the step-by-step instructions for creating the perfect Blackstone Hibachi Steak and Shrimp:

Step 1: Preheat the Griddle

Preheat your Blackstone griddle to medium-high heat. This ensures that the steak and shrimp cook evenly and develop a delicious sear.

Step 2: Prepare the Hibachi Sauce

In a bowl, combine soy sauce, sesame seed oil, olive oil, Hoisin sauce, crushed garlic, and a pinch of salt. If desired, add a touch of honey for sweetness. Mix well to create a flavorful Hibachi sauce.

Step 3: Cook the Steak, Shrimp, and Mushrooms

  • Cube the steak into bite-sized pieces and season with a sprinkle of salt and black pepper.
  • Place the steak on the preheated griddle with a drizzle of olive oil. Cook for around 3-4 minutes per side, or until they reach an internal temperature of 125-130°F for medium-rare doneness. Flip occasionally, until the steak reaches your desired level of doneness.
  • While the steaks cook, add butter to a separate part of the griddle and let it melt.
  • On one side of the griddle, add the sliced mushrooms and season with salt and pepper. Stir fry with onion and bell pepper until they become tender and slightly charred.
  • On the other side, add the peeled and deveined shrimp to the melted butter, season with salt and black pepper, and cook for about 2-3 minutes per side, or until they turn pink and opaque. Cook until the mushrooms are tender and the shrimp turn pink and opaque.
Blackstone Hibachi Steak and Shrimp

Step 4: Drizzle Soy Sauce for Flavor

Drizzle a generous amount of soy sauce over the steak, mushrooms, and shrimp for enhanced flavor. Mix and cook for one minute more.

 Hibachi Steak and Shrimp on blackstone griddle

Step 5: Serve and Enjoy

  • Transfer the cooked steak, mushrooms, and shrimp to a serving plate.
  • Pour the prepared Hibachi sauce over the mixture and toss to coat evenly.
  • Serve the Blackstone Hibachi Steak and Shrimp with steamed rice for a complete and satisfying meal.
Blackstone Hibachi Steak and Shrimp

Notes 

Embrace the sizzle! When cooking on a hot griddle or skillet, don’t be afraid of the sizzling sounds and the aromatic flavors that fill the air.

The sizzle indicates that your Blackstone Hibachi Steak and Shrimp are searing and developing a delicious crust.

Avoid overcooking the shrimp to preserve their tenderness.

Expert Tips for Perfect Blackstone Hibachi Steak and Shrimp

1. Preheat properly

Ensure your Blackstone griddle or skillet is thoroughly preheated for even cooking and a nice sear.

2. Thinly slice the steak

Thin slices of steak cook quickly and evenly, resulting in tender meat.

3. Cook ingredients separately

 To control cooking times and prevent overcooking, cook the steak and shrimp separately.

4. Maintain high heat

Keep the griddle or skillet hot throughout to achieve a delicious sear and avoid greasiness.

5. Toss everything together

Combine the cooked steak, shrimp, and vegetables on the griddle or skillet at the end for an even coating of flavors.

Additions 

1. Use flavored butter: Mix 4 tablespoons of softened butter with 2 cloves of minced garlic, 2 tablespoons of chopped herbs (such as parsley or cilantro), and the juice of half a lemon. Place a dollop of this flavorful butter on top of the cooked steak and shrimp just before serving Blackstone Hibachi Steak and Shrimp.

2. Try a teriyaki glaze: In a saucepan, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 teaspoon grated ginger, 1 teaspoon minced garlic, and 1 teaspoon cornstarch. Cook the mixture until it thickens, then brush it onto the steak and shrimp during the last few minutes of cooking.

3. Experiment with different seasonings: For a smoky and slightly spicy flavor, combine 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder. Use this blend to season the steak. For the shrimp, mix 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of cayenne pepper.

4. Try Asian-inspired dipping sauces: Prepare the white dipping sauce by combining 1 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon melted butter, 1 tablespoon rice vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder, 1/2 teaspoon onion powder, 1 teaspoon granulated sugar, and 1 tablespoon hot water. Mix well and refrigerate for up to 1 month.

5. Add a touch of citrus: Squeeze the juice of half a lemon or lime over the cooked steak and shrimp just before serving to add a refreshing citrusy flavor

Substitutions

Here are some potential substitutions you can consider for the Blackstone Hibachi Steak and Shrimp: 

1. Protein Substitutions

– Instead of steak, you can use chicken breast or tofu as a vegetarian alternative.

– If you prefer seafood other than shrimp, you can substitute it with scallops or chunks of white fish like cod or halibut.

2. Vegetable Substitutions

– Feel free to swap out the sliced mushrooms, zucchini, and onions with your favorite vegetables, such as bell peppers, broccoli, or snap peas.

– For a more traditional hibachi experience, you can use bean sprouts, carrots, or cabbage.

3. Sauce Substitutions

– If you prefer a spicier sauce, you can add a few dashes of hot sauce or Sriracha to the white dipping sauce.

– For a tangier flavor, you can add a squeeze of fresh lime juice to the dipping sauce.

4. Seasoning Substitutions

– Feel free to experiment with different spices and herbs to explore the new flavor of this delicacy. For example, you can add a pinch of red pepper flakes for heat or sprinkle some fresh cilantro on top for a vibrant touch. 

Confidence Tip:

  • Master the art of timing. Pay close attention to the cooking times for the steak and shrimp, as they can vary based on their thickness and desired level of doneness. Use a timer or watch the clock to ensure you don’t overcook or undercook your ingredients.
  • Trust in your ability to gauge when the steak is perfectly juicy and tender and the shrimp is cooked to a succulent texture. With precise timing, you’ll achieve a harmonious balance of flavors and textures in your Blackstone Hibachi Steak and Shrimp

Storage and Reheating

If you happen to have leftovers (which is unlikely because this dish is so delicious), here’s how you can store and reheat them:

  • Storage: Place the cooked Blackstone Hibachi Steak and Shrimp in an airtight container and refrigerate for up to 3 days.
  • Reheating: To reheat, simply heat a skillet or grill pan over medium heat and warm the Blackstone Hibachi Steak and Shrimp until heated through.

Frequently Asked Questions (FAQ)

Can I substitute meat with chicken for this recipe?

You can also substitute the steak with chicken or tofu for a different twist.

 Can I grill the steak and shrimp instead of using a griddle?

Absolutely! If you prefer grilling, you can cook the steak and shrimp on a preheated grill instead of a griddle. Just make sure to set the cooking time accordingly.

Can I make this recipe vegetarian-friendly?

Yes, you can make your favorite version out of this recipe. Instead, focus on grilling a variety of vegetables like mushrooms, eggplant, and asparagus. Marinate the vegetables in the same soy sauce marinade for a burst of flavor.

 What side dishes pair well with Blackstone Hibachi Steak and Shrimp?

This dish pairs well with steamed rice, fried rice, or noodles. You can also serve it with a side of mixed greens or a refreshing cucumber salad.

Can I prepare the marinade in advance?

Of course! You can make the marinade ahead of time and keep it in the fridge for up to three days. This lets the flavors mix and make your dish tastier. So, feel free to prepare the marinade in advance to save time and make your meal even more delicious. Just store it in the refrigerator until you’re ready to use it.

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Blackstone Hibachi Steak and Shrimp Recipe

Now that you have all the ingredients ready, let's dive into the step-by-step instructions for creating the perfect Blackstone Hibachi Steak and Shrimp:
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4
Calories: 500kcal

Ingredients

  • 1/2 pound Sirloin Steak cut into 1 inch pieces
  • 1/2 pound shrimp peeled and deveined
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame seed oil
  • 2 tbsp Olive oil
  • 2 tbsp Hoisin sauce
  • 1/2 tbsp Black pepper
  • 1 tbsp Minced garlic
  • 1 tbsp salt
  • 1 cup Sliced mushrooms
  • 1 cup Bell pepper thinly sliced 1
  • 1 cup Onion thinly sliced 1
  • 2 tablespoons butter avocado, peanut, or canola oil (for cooking)
  • Sesame seeds and green onion for garnishing

Instructions

  • Preheat your Blackstone griddle to medium-high heat. This ensures that the steak and shrimp cook evenly and develop a delicious sear.
  • Prepare the Hibachi Sauce. In a bowl, combine soy sauce, sesame seed oil, olive oil, hoison sauce, crushed garlic, and a pinch of salt. Mix well to create a flavorful Hibachi sauce.
  • Cook the Steak, Shrimp, and Mushrooms Cube the steak into bite-sized pieces and season with a sprinkle of salt and black pepper.
  • Place the steak on the preheated griddle with a drizzle of olive oil. Cook for around 3-4 minutes per side, or until they reach an internal temperature of 125-130°F for medium-rare doneness. Flip occasionally, until the steak reaches your desired level of doneness.
  • While the steaks cook, add butter to a separate part of the griddle and let it melt.
  • On one side of the griddle, add the sliced mushrooms and season with salt and pepper. Stir fry with onion and bell pepper until they become tender and slightly charred.
  • On the other side, add the peeled and deveined shrimp to the melted butter, season with salt and black pepper, and cook for about 2-3 minutes per side, or until they turn pink and opaque. Cook until the mushrooms are tender and the shrimp turn pink and opaque.
  • Drizzle Soy Sauce for Flavor. Drizzle a generous amount of soy sauce over the steak, mushrooms, and shrimp for enhanced flavor. Mix and cook for one minute more.
  • Pour the prepared Hibachi sauce over the cooked steak, mushrooms, and shrimp mixture and toss to coat evenly.
  • Garnish with sliced green onions and sesame seeds. Serve the Hibachi Steak and Shrimp over steamed rice or noodles.

Notes

Embrace the sizzle! When cooking on a hot griddle or skillet, don’t be afraid of the sizzling sounds and the aromatic flavors that fill the air.
The sizzle indicates that your steak and shrimp are searing and developing a delicious crust.
Avoid overcooking the shrimp to preserve their tenderness. 

Nutritional values (Per serving):

Calories: Approximately 400-500 calories
Protein: Approximately 30-40 grams
Carbohydrates: Approximately 5-10 grams
Fat: Approximately 25-30 grams
Fiber: Approximately 1-3 grams
Sodium: Approximately 800-1000 milligrams
Please note that the nutritional values may vary depending on the specific cuts of steak, the sizes of shrimp, and any additional ingredients or seasonings used.

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