Flank Steak with Plant-based Béarnaise

PREPARATION

1. Make the Plant-Based Béarnaise. In a pan, combine water, vinegar, and shallots. Bring to a boil, then reduce the liquid by half. Strain through a fine sieve into a bowl to remove the shallots and add the chopped tarragon. 
2. In a high-speed blender, combine melted butter and soy milk. Blitz until smooth. Add the reduced vinegar mixture, turmeric, lemon juice, salt, and pepper, and blitz again until well combined. 
3. Pour the sauce into a bowl or jug and garnish with more chopped tarragon.  
4. Poach the asparagus. Bring a small pot of salted water to a boil. Poach the asparagus stems for 2 minutes, then transfer them to a bowl. Toss with salt, pepper, and olive oil. 
5. Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil and salt. Sear the steak in the hot pan for approximately 3 minutes per side until a caramelized crust forms. During the final side’s cooking, add butter, thyme, and garlic to the pan. Allow the butter to melt, using it to baste the steak until the final side finishes cooking. 
6. Remove the cooked Flank steak from the pan and thinly slice it along the grain into 1 cm slices (8 pieces). Sprinkle with coarsely ground black pepper. 
7. Serve warm alongside the asparagus and garlic confit, drizzled with plant-based Béarnaise sauce on top. 
8. Bon Appetit!

This Redefine Flank Steak with a Plant-based Béarnaise is a refined twist on a classic that shows plant-based food can be every bit as indulgent and rewarding. With a moderate level of difficulty, this recipe is a great way for home cooks to expand their repertoire. The Redefine Flank Steak cooks up beautifully, forming a delicious, caramelised crust that provides a truly meat-like sensation. It’s perfectly complemented by the creamy plant-based Béarnaise sauce—a smooth blend of vegan butter, soy milk, and fresh tarragon that adds a delicate, herby note. Served with perfectly poached asparagus, this is a restaurant-quality dish that’s a genuine pleasure to prepare and eat. Whether you’re a lifelong vegetarian or just curious about new-meat, this dish is a crowd-pleaser that’s ideal for a special occasion or a weekend meal. What’s more, it’s a wholesome dish that’s as tasty as it is stunning.