Surf and Turf with Sweet Soy Glaze and Spicy Sauce

This surf and turf dish brings the hibachi experience home. A perfectly seared bavette steak is sliced and served over fragrant garlic rice alongside spiced shrimp and sesame-roasted zucchini. Two sauces elevate every bite: a warm sweet soy glaze drizzled over the steak and a creamy spicy special sauce for dipping.

With a balance of savory, sweet and spicy flavors, this restaurant-quality meal is surprisingly simple to prepare. The steak develops a satisfying crust, the shrimp cooks quickly and the zucchini roasts to tender perfection. Get ready for a dinner that feels special any night of the week.

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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 TBSP 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 large 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 an additional 1-2 minutes to toast the sesame seeds.
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. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. Rinse shrimp under cold water, then pat dry with paper towels. 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 pan 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. Drizzle steak with warm sweet soy glaze and sprinkle with any remaining sesame seeds. Serve with spicy special sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I use instead of sweet soy glaze?

Mix 2 tablespoons soy sauce with 2 tablespoons honey or brown sugar and a splash of mirin.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.