Hibachi Sweet Soy Bavette Steak & Shrimp

Hibachi Sweet Soy Bavette Steak & Shrimp

with Garlic Rice, Sesame-Roasted Zucchini & Spicy Special Sauce

Surf & Turf
Read more

Surf ’n’ turf meets hibachi-style cooking for this twist on a steakhouse classic. Bavette steaks are seared for a satisfying crust, then sliced and piled over garlic rice along with spiced shrimp and sesame roasted zucchini. Feeling saucy? Don’t worry—this dish has got not one, but TWO sauces. A warm, sweet soy glaze is drizzled over the steak, while on the side, a creamy, spicy special sauce is perfect for dipping each bite. Who needs a restaurant menu when you’ve got all that?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Bavette Steak

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

10 ounce



1 tablespoon

Fry Seasoning

4 tablespoon


(ContainsSoy, Eggs)

2 tablespoon


1 teaspoon


1 unit


½ cup

Jasmine Rice

1 clove


1 tablespoon

Sesame Seeds

Not included in your delivery



4 teaspoon

Cooking Oil

½ teaspoon


1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1170 kcal
Fat65 g
Saturated Fat18 g
Carbohydrate72 g
Sugar22 g
Dietary Fiber2 g
Protein63 g
Cholesterol350 mg
Sodium2220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Baking Sheet
Large Pan
Paper Towel
Plastic Wrap
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 450 degrees. 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 (we sent more), 1 tsp Fry Seasoning (you’ll use the rest later), ½ tsp sugar, and Sriracha to taste. (For 4 servings, use 2 tsp ketchup, 2 tsp Fry Seasoning, and 1 tsp sugar.) Season with salt and pepper.


• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add garlic; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4), 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.


• 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 sesame seeds for serving). • Roast on top rack until zucchini is tender and sesame seeds are lightly browned, 14-16 minutes. TIP: If needed, broil for an additional 1-2 minutes to toast the sesame seeds.


• 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.


• 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 pan used for steak over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove pan from heat.


• Pour sweet soy glaze into a second small microwave-safe bowl; cover with plastic wrap and microwave until warmed through, 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 any remaining sesame seeds. Serve with spicy special sauce.