Bright and vibrant, this bowl is full of fresh flavours and wholesome ingredients. The lean strips of grilled steak are high-protein and offer a satisfying umami element to the dish, complemented by the bold marinade of miso paste, balsamic vinegar and soy sauce. It’s all served with a healthy mix of greens, grains and a simple creamy pesto dressing.
Ingredients
Here are the following ingredients:
Miso-Balsamic Steak
- 2 cups (500 mL) prepared balsamic vinaigrette
- ⅓ cup (75 mL) red miso paste
- ⅓ cup (75 mL) soy sauce
- ¼ cup (60 mL) lemon juice
- 16 Flank Steaks, about 5 oz (150 g) each
Green Goddess Dressing
- 2 cups (500 mL) ranch dressing
- 1 cup (250 mL) basil pesto
Service
- 16 cups (4 L) cooked grain blend, such as white rice and red quinoa, warmed
- 1 lb (500 g) broccoli florets, steamed, about 8 cups (2 L)
- 8 oz (250 g) microgreens, about 8 cups (2 L)
- 1 lb (500 g) edamame, about 4 cups (1 L)
- 1 lb (500 g) cucumber, sliced into thin ribbons
- 8 oz (250 g) shaved radish, about 1 cup (250 mL)
- 4 ripe avocados, pitted and sliced
- Flaked sea salt
- 8 oz (250 g) crumbled feta, 2 cups (500 mL)
- 3 oz (90 g) toasted pumpkin seeds, about 1 cup (250 mL)
Preparation
- Miso-Balsamic Steak: Whisk balsamic vinaigrette with miso, soy sauce and lemon juice. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Green Goddess Dressing: Whisk ranch with pesto. Cover and refrigerate.
Service
- Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
- Spoon 1 cup (250 mL) warm grains in a wide, shallow bowl.
- Arrange toppings over grains: ½ cup (125 mL) EACH broccoli and microgreens, ¼ cup (60 mL) edamame, 4 cucumber ribbons, 1 tbsp (15 mL) shaved radish and ¼ avocado.
- Drizzle with 3 tbsp (45 mL) Green Goddess Dressing or serve on the side.
- Fan steak over salad; sprinkle with flaked sea salt. Garnish with 2 tbsp (30 mL) feta and 1 tbsp (15 mL) pumpkin seeds.
Chef's Tip
Vary bowl toppings with lentils and green veggies depending on seasonality. For a low-carb bowl, serve over baby spinach and kale or cauliflower rice. Use any variety of grains to create the medley for this bowl such as white and brown rice, wild rice, barley, farro, millet, quinoa or bulgur.
Beef Cuts
