Charred Leek & Herb Sauce with Steak

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Dishing Up The Dirt & Le Chefs Wife

  • 1 package KBBQ Steak 
  • 2 tablespoons unsalted vegan butter
  • 1 leek, thinly sliced into rounds (white and pale green parts only)
  • 2 leeks, sliced into 2 inch rounds
  • 1 clove of garlic, minced
  • 1/2 cup vegan mayonnaise
  • 1/2 cup vegan sour cream
  • 2 teaspoons red wine vinegar
  • 1/4 cup minced parsley
  • 2 tablespoons minced dill
  • 1 tablespoon olive oil
  • 2 tablespoons white wine 
  • salt and pepper to taste

Preparation

  1. Heat the butter in a cast iron pan over medium-high heat. Once hot, add the thinly sliced leek and cook, stirring often until browned and beginning to crisp up a bit, about 7-9 minutes, keep an eye on the leeks to make sure they don't totally burn. Add the garlic and cook, stirring often for about 1 minute longer. Remove from the heat and once cooled down a bit add to a medium sized bowl. Add the mayo, sour cream, red wine vinegar, herbs, oil and plenty of salt and pepper. Whisk until well combined. Taste for seasonings and adjust as needed.
  2. With the 2 inch leeks, heat one tablespoon of olive oil over medium high heat. Once the oil is hot (you can test by touching a piece of leek to the oil, if it starts to sputter a little, it is hot enough), using a pair of cooking tongs, place leeks on the frying pan, cut side down. Sprinkle with some salt. Cook for 3 minutes, allowing the leeks to brown before adding 2 tablespoons of white wine to deglaze the pan. let simmer for 1 minute then turn the leeks over to the other cut side. Simmer for an additional 4 minutes. Remove from the pan.
  3. Prepare Plantspired Steak according to package instructions. Plate amongst charred leeks on a bed of the sauce.

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