Teriyaki Green Beans & Steak

By Todd Toven

Ingredients

24 ounces steak (strip or flank), thinly sliced
2-4 cloves fresh garlic, peeled and chopped
Cooking oil (for griddle)
1 red bell pepper, sliced into bite-sized pieces
2 pounds fresh French green beans
Blackstone's Essential Blend seasoning or a mix of salt, pepper, and granulated garlic
Teriyaki sauce (recommended: Mr. Yoshida's)
Sesame seeds

Cut the steak into thin strips, peel and finely chop the garlic, and slice the red bell pepper into bite-sized pieces. Preheat the Blackstone griddle to high heat and drizzle cooking oil over the surface, spreading it evenly.
Place the green beans and bell pepper on the griddle. Season with Blackstone’s Essential Blend or a mix of salt, pepper, and granulated garlic to taste. Stir frequently as they cook and move them to one side of the griddle.
Add more oil to the griddle and lay the steak strips on the hot surface. Season the steak with the same seasoning blend used for the vegetables.
Cook the steak to medium rare while ensuring the green beans retain a slight crunch. Mix the steak, green beans, and peppers together on the griddle. Drizzle the teriyaki sauce over the mixture, sprinkle with sesame seeds, and stir to combine everything evenly.
Remove from the griddle and serve immediately.