Tropical Surf and Turf Poke Bowl

Name: Tropical Surf and Turf Poke Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb flank steak; 3 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 teaspoon garlic, minced; 8 oz shrimp, peeled and deveined; 8 oz scallops; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups sushi rice, cooked; 1 avocado, sliced; 1 cup mango, diced; 1 cup cucumber, thinly sliced; Sesame seeds for garnish; 2 green onions, chopped; 3 tablespoons olive oil; 2 tablespoons rice vinegar; 1 tablespoon honey; Juice of 1 lime; Salt and pepper to taste

Highlighted under: International Recipe Collection

I love making this Tropical Surf and Turf Poke Bowl whenever I want a meal that’s vibrant and full of flavor. The combination of tender marinated steak and fresh seafood over a bed of rice is utterly irresistible. Topped with tropical fruits and a zesty dressing, it’s a dish that transports me to a sunny beach with every bite. Plus, it’s versatile – you can swap in different proteins or veggies based on what you have on hand. Let’s dive into this delightful bowl that packs a flavorful punch!

Created by

Emily Carter

Last updated on 2026-01-05T17:53:27.943Z

Creating this Tropical Surf and Turf Poke Bowl was a fun culinary adventure for me. I wanted to blend the freshness of the sea with the heartiness of grilled steak, and I think I nailed it! I usually marinate the steak for at least 30 minutes to let those flavors really soak in. A tip I learned is to use a mix of soy sauce and citrus juice to enhance the umami while adding a nice tang.

Assembling the bowl is the most exciting part! I love layering the ingredients – sushi rice, colorful veggies, and those succulent proteins. Drizzling on the citrus dressing right before serving adds that final touch. Whenever I serve this, it becomes an instant hit at gatherings. Who doesn’t love a vibrant poke bowl?

        Why You'll Love This Recipe
        Fresh and zesty flavors that brighten your day
A perfect balance of surf and turf in one bowl
Customizable according to your taste preferences

      

The Importance of Marinating

Marinating the flank steak is crucial for not only flavor enhancement but also tenderness. The acid from the lime juice helps to break down the proteins, making the meat more tender. For best results, I recommend marinating for at least 30 minutes, but if you can let it sit longer, even better. An hour or two allows those flavors to fully penetrate the meat, resulting in a juicy, flavorful bite.

To ensure even marination, consider slicing the flank steak into thinner strips before marinating. This increases the surface area and helps the marinade coat the meat better. Additionally, if you're short on time, a food-safe plastic bag is a great option. Just seal the bag after removing excess air; this allows for better coverage of the marinade, ensuring that every piece is flavorful.

Perfecting Your Seafood

Cooking the shrimp and scallops requires attention to detail to achieve that perfect golden hue. Aim for a medium heat when sautéing; too high can lead to rubbery seafood. I recommend cooking the shrimp for about 2-3 minutes per side, just until they turn pink and opaque. For the scallops, a well-heated pan is essential; you want to hear a satisfying sizzle when they hit the pan. Cook these for 2-3 minutes on each side until they develop a golden crust.

If you're looking for a protein swap, consider using lobster or crab for a more luxurious twist. Make sure to adjust cooking times accordingly, as larger pieces may require a longer cooking time. Keep in mind that fresh seafood has a different texture compared to frozen, so if using frozen, ensure they are fully thawed and patted dry to avoid excess moisture, which can hinder that beautiful sear.

Ingredients

For the Steak Marinade

1 lb flank steak
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic, minced

For the Seafood

8 oz shrimp, peeled and deveined
8 oz scallops
1 tablespoon olive oil
Salt and pepper to taste

For the Bowl

2 cups sushi rice, cooked
1 avocado, sliced
1 cup mango, diced
1 cup cucumber, thinly sliced
Sesame seeds for garnish
2 green onions, chopped

For the Dressing

3 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon honey
Juice of 1 lime
Salt and pepper to taste

Instructions

Marinate the Steak

In a bowl, combine soy sauce, lime juice, honey, and garlic. Add the flank steak and let it marinate for at least 30 minutes.

Prepare the Seafood

Heat olive oil in a pan over medium heat. Season the shrimp and scallops with salt and pepper, then cook them for about 2-3 minutes on each side until golden.

Cook the Steak

Grill the marinated steak on high heat for about 3-4 minutes per side until nicely charred. Let it rest for a few minutes before slicing.

Prepare the Dressing

In a small bowl, whisk together olive oil, rice vinegar, honey, lime juice, salt, and pepper.

Assemble the Bowl

In bowls, layer the cooked sushi rice, avocado, mango, cucumber, and top it with sliced steak, shrimp, and scallops. Drizzle the dressing over it and garnish with sesame seeds and green onions.

Enjoy your meal!

Pro Tips

For extra flavor, try adding pickled ginger or seaweed salad as additional toppings. Adjust the marinade and dressing to suit your taste preferences.

Serving Suggestions

This Tropical Surf and Turf Poke Bowl can be customized with various toppings to suit your preference. Try adding pickled ginger or seaweed salad for an extra burst of flavor and texture. I often include a sprinkle of chili flakes for those who enjoy a bit of heat, which complements the sweet and tangy dressing beautifully. Additionally, serving the dish in a bamboo bowl can enhance its tropical appeal.

For a refreshing twist, consider incorporating a citrus salsa made of diced pineapple, papaya, or kiwi. The bright, sweet notes from these fruits can elevate the entire dish. You can also provide extra lime wedges on the side for those who want to drizzle more acidity over their bowls.

Make-Ahead and Storage Tips

If you have leftovers, store each component separately in airtight containers to maintain the freshness of the ingredients. The marinated steak and seafood can be kept in the refrigerator for up to two days. However, I recommend consuming the seafood within one day for optimal taste and texture. The sushi rice will keep well for up to three days, but ensure it's reheated gently in the microwave to prevent it from drying out.

For meal prep, you can cook a larger batch of sushi rice and use it throughout the week with different proteins or veggies. The dressing can be whipped up in advance as well; simply store it in a sealed jar in the fridge. Just give it a good shake before serving to recombine the ingredients, as they may separate over time.

Questions About Recipes

→ Can I substitute the proteins in this bowl?

Absolutely! You can use chicken, tofu, or any fish of your choice.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce.

→ How can I make this dish spicy?

Add sliced jalapeños or a spicy mayo drizzle for some heat!

→ Can I prepare the ingredients in advance?

Definitely! You can prep the marinade, cook the rice, and even chop the veggies ahead of time.