A high-heat steak and vegetable dish inspired by Japanese teppanyaki chefs, cooked fast and finished with ginger and garlic for paleo-friendly, restaurant-style results at home.
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Marinate the steak
Prep the vegetables
Cook the steak
Cook the vegetables
Serve
Store cooked steak and vegetables separately in airtight containers up to 3 days; reheat steak gently in a low oven (300°F) to avoid toughening, and refresh vegetables on high heat.
cast iron skillet or large stainless steel skillet · meat thermometer
Top sirloin, filet mignon, and rib-eye all work well. Filet mignon is most tender; rib-eye has more marbling; sirloin is leaner. Cut to about 5–7 ounces per portion.
Very hot—cast iron or stainless steel should be smoking slightly before the steak hits it. High heat is essential for teppanyaki-style searing and vegetable char.
Yes. Slice and chop all vegetables up to 4 hours ahead, store in an airtight container, and cook everything fresh in one batch just before serving.
Yes, all ingredients are paleo-compliant: grass-fed steak, seasonal vegetables, garlic, and ginger with no grains, dairy, or processed additives.
Use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Let it rest 3–5 minutes before serving to retain juices.
