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!

Get ready for a grilling triumph with this Grilled Flank Steak with Veggie Skewers & Creamy Vegan Ranch! This recipe stars the incredible Redefine Flank Steak, which offers an astonishingly succulent, tender, and profoundly satisfying ‘steak’ experience. Perfectly seared on the grill, it develops that irresistible char and depth of flavour you desire. Alongside, vibrant veggie skewers, laden with courgette, aubergine, onion, and cherry tomatoes, become beautifully charred, adding a smoky sweetness and pleasing texture. However, the true unsung hero here is the creamy vegan ranch sauce. This cool, tangy, and herb-packed sauce perfectly complements the rich ‘steak’ and smoky vegetables, uniting all the elements in a symphony of flavours. Easy to prepare in just 30 minutes, this dish is a fantastic choice for a mid-week supper, a casual barbecue, or whenever you’re craving a wholesome and delicious plant-based meal that genuinely satisfies.

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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