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

This surf and turf dinner brings together tender bavette steak and succulent shrimp in a hibachi-inspired feast. Served over fragrant garlic rice with sesame roasted zucchini, the dish is finished with a warm sweet soy glaze and a creamy spicy dipping sauce. It’s a complete meal that feels special enough for a celebration but easy enough for a weeknight.

The key to this recipe is building layers of flavor: a quick sear on the steak creates a satisfying crust, while the shrimp are seasoned with a fry seasoning blend for a kick. The sweet soy glaze adds a glossy finish and the spicy special sauce offers a cool, creamy contrast. Every bite is a balance of savory, sweet and spicy.

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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. Preheat oven to 450°F with rack in top position. 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 ready to serve.
3. 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.
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 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 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, you can substitute flank steak or sirloin, but adjust cooking time accordingly.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well.

How do I store leftovers?

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