Sweet Soy Glazed Bavette Steak and Shrimp with Garlic Rice and Spicy Sauce

This surf and turf dinner brings the excitement of hibachi-style cooking straight to your kitchen. Tender bavette steak is seared to perfection, then sliced and served over fragrant garlic rice alongside spiced shrimp and sesame-roasted zucchini. The real stars? Two sauces: a warm, sweet soy glaze drizzled over the steak and a creamy, spicy special sauce for dipping every bite.

Forget the steakhouse-this dish delivers all the flavor without the reservation. With a satisfying crust on the steak, perfectly cooked shrimp and a kick of heat from the sauce, it’s a complete meal that feels indulgent yet approachable for any home cook.

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Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and mince or grate garlic. Trim zucchini and slice crosswise into ½-inch-thick rounds.
2. In a small bowl, combine mayonnaise, 1 teaspoon ketchup, 1 teaspoon fry seasoning, ½ teaspoon sugar and Sriracha to taste. Season with salt and pepper. Set aside.
3. Melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt and pepper. Sprinkle each round with sesame seeds. Roast on top rack until tender and sesame seeds are lightly browned, 14-16 minutes. If needed, broil 1-2 minutes to toast seeds further.
5. Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest. Wipe out pan.
6. Rinse shrimp under cold water and pat dry. Season all over with remaining fry seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat.
7. Pour sweet soy glaze into a small microwave-safe bowl, cover with plastic wrap and microwave until warm, about 1 minute. Fluff rice with a fork and season with salt and pepper. Thinly slice steak against the grain. Divide rice, zucchini, steak and shrimp among plates. Drizzle steak with warm sweet soy glaze and sprinkle with any remaining sesame seeds. Serve with spicy special sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Adjust cooking time as needed.

What can I use instead of fry seasoning?

You can make your own blend with paprika, garlic powder, onion powder, salt and pepper.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.