teppanyaki chicken and steak

ingredients

• 10 lbs thin-sliced chicken breasts
• 26 lbs top sirloin (Camille bought 3 whole roasts, about 8½ lbs each)
• Redmond Real Salt kosher salt (amount not provided)
• 2 to 3 sticks butter
• ½ cup minced garlic
• Oil for the griddle (amount not provided)

directions

1. 1 Cut the steaks about 1 inch thick while the roast is still a little frozen for cleaner cuts.
2. 2 Cook the chicken first. Oil the griddle, salt the chicken as it goes down, and sear a couple of minutes per side. Slice and cube it right on the griddle, watching for any pink.
3. 3 Add butter and garlic to the chicken right before removing it from the griddle.
4. 4 For the steaks, sear, flip, slice, and cube on the griddle. Add butter and garlic and toss briefly before removing. The steaks continue cooking after they come off the heat.
5. 5 Serve with the fried rice and griddle veggies from Part 1 and dipping sauces.