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Hibachi-Style Steak & Shrimp Feast
Hibachi-Style Steak & Shrimp Feast

Hibachi-Style Steak & Shrimp Feast

with Veggie Grill Packets, Miso Ginger Salad & Yum Yum Sauce

Kick off your summer grilling adventures with this feast inspired by the smoky, charred flavors of hibachi. You’ll grill buttery shrimp, bell pepper, and green beans encased in foil packets (hello, easy clean-up!), then pair ‘em with juicy grilled bavette steak. Serve with a miso ginger salad—tossed with cucumber and crispy wontons—and let the feast begin!

Tags:
New
Allergens:
Sesame
Shellfish
Eggs
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Mini Cucumber

1 tablespoon

Sesame Seeds

(Contains: Sesame)

1 tablespoon

Fry Seasoning

2 ounce

Mixed Greens

10 ounce

Bavette Steaks

1 unit

Ketchup

1 unit

Bell Pepper

10 ounce

Shrimp

(Contains: Shellfish)

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Chicken Stock Concentrate

6 ounce

Green Beans

1 tablespoon

Cornstarch

3 ounce

Stir-Fry Sauce

(Contains: Sesame, Soy, Wheat)

1 teaspoon

Sriracha

2 ounce

Miso Ginger Dressing

(Contains: Sesame, Soy)

1 unit

Wonton Strips

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories1150 kcal
Fat71 g
Saturated Fat20 g
Carbohydrate67 g
Sugar33 g
Dietary Fiber6 g
Protein55 g
Cholesterol350 mg
Sodium2830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Grill
Small Bowl
Aluminum Foil
Whisk
Large Bowl
Paper Towel

Instructions

Prep
1

• Preheat a well-oiled grill to medium-high heat. Wash and dry produce. • Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. • OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees.

Season Shrimp & Veggies
2

• Rinse shrimp under cold water; pat dry with paper towels. • In a large bowl, combine shrimp, green beans, bell pepper, cornstarch, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Add stir-fry sauce and stock concentrate; stir to evenly coat.

Assemble Packets
3

• Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a clean work surface. • Dividing evenly, arrange shrimp and veggies in the center of foil pieces. Top each with 1 TBSP butter. • Fold foil over shrimp and veggies, then tightly cinch into packets. TIP: Be sure packets are well sealed for even cooking and to prevent leaks.

Grill Steak & Packets
4

• Pat steak dry with paper towels and season generously all over with salt and pepper. • Add steak to one side of grill. Add shrimp and veggie packets, cinched sides up, to empty side of grill. • Close lid and grill steak to desired doneness, 5-7 minutes per side. Grill packets until veggies are tender and shrimp are fully cooked, 12-14 minutes. Transfer steak and foil packets to a cutting board to rest for at least 5 minutes. TIP: When checking for doneness of shrimp and veggies, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet. Roast on top rack, 25-30 minutes. (For 4 servings, divide packets between two baking sheets and roast on top and middle racks.) Once packets have roasted 10 minutes, heat a drizzle of oil in a large pan over medium- high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer steak to a cutting board to rest for at least 5 minutes.

Make Yum Yum Sauce
5

• While steak and shrimp and veggie packets cook, in a small bowl, combine mayonnaise, remaining Fry Seasoning, 2 tsp ketchup (be sure to measure—we sent more), 1 tsp sugar, 1 tsp water, and Sriracha to taste (4 tsp ketchup, 2 tsp sugar, and 2 tsp water for 4 servings). Season with salt and pepper. Whisk until smooth.

Finish & Serve
6

• Thinly slice steak against the grain. • Carefully open shrimp and veggie packets and sprinkle with sesame seeds. • Divide steak and packets between plates. Divide mixed greens between small serving bowls; top with cucumber and wonton strips. Drizzle with as much miso ginger dressing as you like. Serve.

Beef is fully cooked when internal temperature reaches 145°.

Shellfish is fully cooked when internal temperature reaches 145°.

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