Hibachi Sweet Soy Bavette Steak & Shrimp
with Garlic Rice, Sesame-Roasted Zucchini & Spicy Special Sauce
Surf ’n’ turf meets hibachi-style cooking for this twist on a steakhouse classic. Bavette steaks are seared to form 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 not one, but TWO sauces. A warm, sweet soy glaze is drizzled over the steak, while a creamy, spicy special sauce on the side is perfect for dipping each bite. Who needs a restaurant menu when you’ve got all that?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Bavette Steak
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Ketchup
1 teaspoon
Sriracha
1 unit
Zucchini
½ cup
Jasmine Rice
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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 (be sure to measure; 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 to a low simmer. 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 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.
Steak is fully cooked when internal temperature reaches 145º.
Shrimp are fully cooked when internal temperature reaches 145º.
