Hibachi Steak and Shrimp with Vegetables

Instructions

1. 1

   Cut the steak into 1-inch cubes and the zucchini and onion into chunks. Stir the mayo and sriracha together with a splash of water for a dipping sauce.

2. 2

   Heat a large skillet or griddle over high heat with 1 tbsp butter and cook the vegetables 6-7 minutes with 1 tbsp tamari until browned; move to a platter.

3. 3

   Add 1 tbsp butter and sear the steak 3-4 minutes, then push aside and cook the shrimp 2-3 minutes until pink.

4. 4

   Add the remaining butter, the garlic and remaining tamari and toss everything for 30 seconds.

5. 5

   Serve the steak and shrimp with the vegetables and the spicy mayo on the side (kids may prefer plain butter-garlic).