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Power bowls with marinated and seared veal flank steak and miso vinaigrette

Preparation: 10 min. + 2 hours or overnite to marinate + 30 min. rest / Cooking: 2 to 5 min. / Servings: 2

Healthy and balanced, power bowls contain foods that supply our body with energy without making us fat. With a base of Quinoa, millet, rice or Soba noodles, complemented by all kinds of vegetable and is completed by a protein such as egg, meat or tofu. Avocado which is rich in vitamins and minerals, is also be associated with it. Drizzled with a sauce or light vinaigrette.

Our base consist of either rice and watercress or Soba noodles, marinated and seared veal flank steak as protein, topped with edamame beans, avocados, cucumber, yellow beets and radish and drizzled with Miso, ginger, soy sauce and fresh mint vinaigrette, a pure pleasure!

Power bowl à la bavette
Power bowls



240 g arugula, baby watercress, spinach or 2 servings of 3 oz cooked Soba noodles


250 g of veal flank steak (125 g per serving)


2 sliced avocado quarters

½ cucumber in spirals or sliced into slices

½ cup edamame beans, cooked

2 radishes, finely sliced

1 small yellow beet, finely sliced

Sauce and marinade

8 tbsp. extra virgin olive for drizzle *View product

4 tbsp. rice vinegar

2 tbsp. Miso paste

2 tbsp. ginger, finely chopped

1 garlic clove, finely chopped

2 tbsp. grilled sesame oil

2 tbsp. Balsamumm Bianco *View product

2 tsp. soy sauce

1 French shallot, finely chopped

3 tbsp. chopped fresh mint leaves

3 tbsp. chopped fresh parsley leaves

1 pinch of fleur de sel

¼ tsp. cayenne pepper, optional


2 green shallots, chopped

1 tbsp. roasted sesame seeds

Fresh mint leaves and parsley

Shoots of your choice


The day before or 2 hours in advance, combine all your marinade ingredients and mix well. Place Veal in a bowl with edges and add half of the marinade (keep the other half cool for serving). Place in the fridge and let marinate 2 hours or overnight. Take meat out of the fridge at least 30 minutes before cooking. Heat a drizzle of sesame oil in the pan, when pan is very hot, grasp the meat on high heat about 1 minute on each side or to your liking. Remove meat from the pan, cover with foil and leave to rest for 5 minutes then slice thinly and set aside.

Divide in 2 serving bowls, salad (arugula, watercress, spinach ...) or Soba noodles in equal parts.

Arrange in equal parts, avocado, cucumber, edamame beans, radish, beetroot and topped with sliced meat.

Garnish with sliced shallot, toasted sesame seeds, mint and fresh parsley. Drizzle with the rest of the marinade and enjoy.

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