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

Bring the sizzle of hibachi grills to your kitchen with this surf and turf dinner that’s packed with flavor. Tender bavette steak is seared to perfection, then sliced and served over fragrant garlic rice. Alongside, you’ll find succulent shrimp seasoned with a savory fry seasoning and roasted zucchini rounds topped with toasted sesame seeds.

What really sets this dish apart are the two sauces: a warm sweet soy glaze drizzled over the steak and a creamy, spicy special sauce on the side for dipping. Every bite is a perfect balance of savory, sweet and spicy. Who needs a restaurant when you can create this at home?

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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 and slice zucchini crosswise into ½-inch-thick rounds. In a small bowl, combine mayonnaise, 1 tsp ketchup, 1 tsp Fry Seasoning, ½ tsp sugar and Sriracha to taste. Season with salt and pepper. Set aside.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic; 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.
3. While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt and pepper. Sprinkle each round with sesame seeds (save any remaining for serving). Roast on top rack until zucchini is tender and sesame seeds are lightly browned, 14-16 minutes. If needed, broil for 1-2 minutes to toast seeds further.
4. Meanwhile, 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.
5. 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.
6. Pour sweet soy glaze into a small microwave-safe bowl; cover with plastic wrap and microwave until warmed through, 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 between plates. Top steak with warm sweet soy glaze and sprinkle with 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 sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar and a pinch of garlic powder as a quick substitute.

How do I store leftovers?

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