Hibachi Surf and Turf with Sweet Soy Glaze and Spicy Sauce

Bring the sizzling flavors of hibachi grills to your kitchen with this surf and turf feast. Tender bavette steak is seared to perfection, then sliced and served over fragrant garlic rice alongside spiced shrimp and sesame-roasted zucchini. The magic doesn’t stop there-two sauces elevate every bite: a warm sweet soy glaze drizzled over the steak and a creamy spicy special sauce for dipping.

This dish combines the best of land and sea in one satisfying meal. The steak develops a beautiful crust while the shrimp cooks quickly, making it perfect for a weeknight dinner that feels special. With minimal prep and bold flavors, you’ll wonder why you ever went out for hibachi.

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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 oven rack to top position and preheat to 450°F. Wash and dry produce. Mince or grate garlic. Trim zucchini and slice crosswise into ½-inch 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 tbsp 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 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 serving.
3. While rice cooks, toss zucchini rounds 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 more to toast seeds.
4. 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 and pat dry. Season 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 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 remaining sesame seeds. Serve with spicy special sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin work well as substitutes. Adjust cooking time based on thickness.

What if I don't have fry seasoning?

You can make a quick substitute by combining 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.