2 3/4-INCH THICK BONELESS RIB EYE STEAKS OR OTHER TENDER STEAKS
4 OZ SUGAR SNAP PEAS
1 POTATO (PEELED AND CUT INTO 1-INCH PIECES)
1/4 CUP SHALLOTS
OLIVE OR CANOLA OIL
SALT
PEPPER
TONTON HIBACHI STEAK & BBQ SAUCE

1. HEAT SKILLET OVER MEDIUM-HIGH HEAT. ADD OIL.
2. ADD POTATO AND SPRINKLE SALT AND BROWN. TRANSFER COOKED POTATO TO PLATE.
3. COOK PEAS WITH OIL. ADD HIBACHI SAUCE AND COOK ANOTHER 1 MINUTES. TRANSFER PEAS TO PLATE.
4. SPRINKLE STEAKS WITH SALT AND PEPPER.
5. HEAT SKILLET OVER MEDIUM-HIGH HEAT. ADD OIL.
6. ADD STEAKS TO SKILLET AND COOK TO DESIRED DONESS, ABOUT 4 MINUTES PER SIDE FOR RARE. USING TONGS, TRANSFER STEAKS TO PLATE. TENT WITH FOIL TO KEEP WARM.
7. ADD 2 TEASPOONS OF OIL TO SAME SKILLET. REDUCE HEAT TO MEDIUM-LOW. ADD SHALLOTS AND COOK FOR 2 MINUTES, STIRRING OCCASIONALLY.
8. ADD HIBACHI SAUCE AND STIRRING UP ABOUT 1 MINUTE. MIX IN JUICES FROM PLATE WITH STEAK. SPOON GLAZE OVER STEAK AND SERVE.
9. ENJOY!