Surf and Turf with Sweet Soy Glaze and Spicy Sauce

Get ready for a surf and turf feast that brings hibachi-style flavors to your home kitchen. Tender bavette steak is seared to perfection, then sliced and served over fragrant garlic rice alongside spiced shrimp and sesame-crusted roasted zucchini. The best part? Two sauces: a warm sweet soy glaze drizzled over the steak and a creamy spicy special sauce for dipping.

This dish is all about bold contrasts-savory steak, sweet glaze, spicy sauce and nutty sesame. It’s a complete meal that feels special enough for a date night but easy enough for a weeknight. Let’s fire up the stove!

Log in to save recipes and build weekly shopping lists.

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 Vegetable 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 into ½-inch-thick rounds.
2. 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.
3. 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.
4. Toss zucchini on a baking sheet with a large 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 for 1-2 minutes to toast seeds.
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. Pat shrimp dry with paper towels and 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.
7. Pour sweet soy glaze into a microwave-safe bowl; cover 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 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, flank steak or sirloin would work well. Adjust cooking time as needed.

Can I make this dish ahead of time?

The rice and sauces can be prepared in advance. Cook the steak and shrimp just before serving for best texture.

What can I substitute for the sweet soy glaze?

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