Ingredients
Flank Steak
- Redefine Flank Steak
- 1 Package
- olive oil
- 2 tbsp
- Salt and freshly ground black pepper, to taste
Veggie Skewers
- zucchini, sliced into thick rounds
- 1
- eggplant, cut into chunks
- 1
- onion, cut into quarters
- 1
- cherry tomatoes
- 10
- olive oil
- 3 tbsp
- Salt and black pepper, to taste
Vegan Ranch Sauce
- vegan mayonnaise
- 1/2 cup
- soy or almond yogurt
- 1/4 cup
- plant-based milk
- 2 tbsp
- fresh dill, chopped
- 1 tbsp
- green onion, chopped
- 1 tbsp
- garlic clove, minced
- 1
- fresh lemon juice
- 1 tsp
- garlic powder
- 1/2 tsp
- onion powder
- 1/2 tsp
- Salt and black pepper, to taste
Method
Prepare the Flank Steak
Rub the Flank Steak with olive oil and season both sides with salt and freshly ground black pepper.
Heat a grill or grill pan to high heat.
Sear the steak for about 3 minutes per side.
Slice the steak with the grain into 1 cm (approximately 1/2 inch) thick slices.
Prepare the Veggie Skewers
In a large bowl, toss all the vegetables with olive oil, salt, and pepper.
Thread the vegetables onto skewers, alternating them.
Grill for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Make the Vegan Ranch Sauce
In a small bowl, whisk together all the sauce ingredients until smooth.
Cover and refrigerate for at least 30 minutes before serving to allow the flavours to blend.
Made with
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Vanessa