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! 

 

 

 

 

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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