beef-teppanyaki.json

{
    "directions": [
        "Place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer\u2019s instructions. The internal grill temperature should be 450\u00b0 to 500\u00b0F.",
        "Meanwhile, in a large bowl, whisk together the sesame oil, the 1 1/2 Tbs. canola oil, the garlic, ginger, sugar and green onions. Add the beef, red onion and jalape\u00f1o and toss until well combined.\u00a0 Let stand at room temperature for 30 minutes.",
        "Lightly brush the preheated salt plate with canola oil. Working in batches, place the beef mixture on the salt plate in a single layer and cook, turning once, until browned on both sides, 1 to 2 minutes per side. Transfer the beef to a warmed serving dish. Brush the salt plate with more canola oil between batches. Serve the beef immediately. Serves 4.",
        "Williams-Sonoma Kitchen"
    ],
    "ingredients": [
        "1 1/2 Tbs. toasted sesame oil",
        "1 1/2 Tbs. canola oil, plus more for brushing",
        "1 1/2 tsp. minced garlic",
        "2 tsp. minced fresh ginger",
        "2 Tbs. sugar",
        "1/4 cup thinly sliced green onions, white and light green\n\u00a0 portions",
        "2 New York strip steaks, each about 10 oz. and 1 inch thick,\n\u00a0 thinly sliced",
        "1/2 red onion, thinly sliced",
        "1 large jalape\u00f1o, thinly sliced into rounds"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Beef Teppanyaki",
    "url": "http://www.williams-sonoma.com/recipe/beef-teppanyaki.html"
}