PREPARATION

Prepare the Flank Steak: 

  1. Rub the Flank Steak with olive oil and season both sides with salt and freshly ground black  pepper. 
  2. Heat a grill or grill pan to high heat. 
  3. Sear the steak for about 3 minutes per side. 
  4. Slice the steak with the grain into 1 cm (approximately 1/2 inch) thick slices. 

Prepare the Veggie Skewers: 

  1. In a large bowl, toss all the vegetables with olive oil, salt, and pepper. 
  2. Thread the vegetables onto skewers, alternating them. 
  3. Grill for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred. 

Make the Vegan Ranch Sauce: 

  1. In a small bowl, whisk together all the sauce ingredients until smooth.  
  2. Cover and refrigerate for at least 30 minutes before serving to allow the flavours to blend. 

Serve: 

Arrange the sliced Flank Steak and veggie skewers on a large serving platter and serve the ranch sauce in a separate bowl on the side. 

Serving suggestion: Pair with toasted bruschetta on the side for a complete meal. 

Enjoy!

Prepare for a grilling sensation with this Grilled Flank Steak with Veggie Skewers & Creamy Vegan Ranch! This dish features the incredible Redefine Flank Steak, which delivers an amazingly juicy, tender, and deeply satisfying “steak” experience. Perfectly seared on the grill, it develops that irresistible char and flavor you crave. Alongside, vibrant veggie skewers loaded with zucchini, eggplant, onion, and cherry tomatoes get beautifully charred, adding a smoky sweetness and satisfying texture. But the true unsung hero is the creamy vegan ranch sauce. This cool, tangy, and herb-packed sauce perfectly complements the rich “steak” and smoky vegetables, bringing all the elements together in a symphony of flavors. Easy to prepare in just 30 minutes, this dish is a fantastic option for a weeknight dinner, a casual barbecue, or whenever you’re craving a wholesome and delicious plant-based meal that truly hits the spot.

0/5 (0 Reviews)

Ingredients

Flank Steak:

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Veggie Skewers:

1 zucchini, sliced into thick rounds

1 eggplant, cut into chunks

1 onion, cut into quarters

10 cherry tomatoes

3 tbsp olive oil

Salt and black pepper, to taste

Vegan Ranch Sauce:

1/2 cup vegan mayonnaise

1/4 cup soy or almond yogurt

2 tbsp plant-based milk

1 tbsp fresh dill, chopped

1 tbsp green onion, chopped

1 garlic clove, minced

1 tsp fresh lemon juice

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper, to taste