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If you’re looking for a dinner that brings color, freshness, and a burst of flavor to your table, Flank Steak with Corn, Feta, and Spinach Sauce is a showstopper that’s near and dear to my heart. Imagine tender, perfectly-cooked slices of steak, sweet pops of corn, a tangy touch of feta, and a vibrant green sauce that ties everything together – it’s a harmony of textures and tastes that always gets a chorus of “Wow!” at my dinner parties. If you love recipes that feel special but are remarkably achievable on a busy evening, this one is calling your name.

Ingredients You’ll Need

Let’s talk about building blocks! Flank Steak with Corn, Feta, and Spinach Sauce is all about combining simple, fresh ingredients you probably already know and love. Each one pulls its own weight, bringing savory depth, bright crunch, creamy tang, and eye-catching color to your plate.

• Corn: Fresh cobs are wonderful, but cooked frozen kernels work well when corn isn’t in season – they add juicy sweetness and cheerful color.
• Fresh baby spinach: The base of your sauce, it blends to a silky, emerald green and packs vitamins into every drizzle.
• Garlic: Just one big clove adds a punchy, aromatic backdrop that draws all the flavors together.
• Olive oil: Essential for luscious mouthfeel and for bringing the spinach and steak together with its fruity richness.
• Balsamic vinegar: A touch of acidity adds depth and keeps the sauce bright and balanced.
• Cumin: Earthy and aromatic – a little goes a long way in warming up both the sauce and the steak.
• Chili powder: A welcomed kick that plays beautifully with the sweetness of the corn and the richness of the beef.
• Salt and black pepper: No explanation needed – just for seasoning and bringing out the best in everything.
• Flank steak: The star protein; it’s flavorful and lean, just waiting to be dressed up and sliced thin.
• Crumbled feta cheese: Salty, tangy, and creamy – feta melts slightly over the warm steak for a magic finish.
• Chopped fresh cilantro or parsley: The final aromatic flourish; adds fresh, herby lift right before serving.

How to Make Flank Steak with Corn, Feta, and Spinach Sauce

Step 1: Prepare the Corn

Bring a big pot of water to a rolling boil and carefully lower your ears of corn in. Five to ten minutes is all it takes until they’re juicy and just tender; if you love a bit of smokiness, grilling your corn is a tasty alternative. Let the cobs cool enough to handle, then slice the kernels off with a sharp knife. Set your golden pile aside – these sweet morsels are about to brighten up your plate.

Step 2: Make the Spinach Sauce

While the corn is cooking, grab your food processor and add the fresh spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and a bit of salt. Blend it up until you’ve got a vibrant green, creamy sauce – give it a taste and adjust anything that needs more punch. Scrape out every last bit into a bowl and set it aside. The aroma is fresh and earthy, and the color is striking!

Step 3: Season and Cook the Flank Steak

Pat your flank steak dry and rub it down with olive oil, chili powder, salt, and black pepper on both sides. Let those seasonings hug the meat! Cast-iron is perfect for this: heat your skillet well, then add the steak. Sear on one side for five minutes, slide it around now and then to prevent sticking, and then flip. Cook the other side for about five minutes more (or until your preferred doneness – 130°F for medium-rare or 145°F for medium). Rest it for a few minutes, then slice against the grain into thin, hearty strips. This keeps the steak deliciously tender!

Step 4: Finish and Assemble

Toss your sliced steak back into the now-empty skillet with a drizzle of olive oil, coating each piece in the savory juices left behind. Reheat gently and check if you need a touch more salt or pepper. Nudge the steak to one side, add the corn, and give it a quick reheat – everything should be warm and flavor-packed. Grab your plates and get ready to build your masterpiece!

Step 5: Plate and Garnish

Arrange fluffy piles of steak and juicy corn on each plate. Spoon your vivid spinach sauce over the steak, top with plenty of crumbled feta, and shower it all with fresh cilantro or parsley. The finishing touches make every bite pop: creamy, grassy, bright, and utterly mouthwatering.

How to Serve Flank Steak with Corn, Feta, and Spinach Sauce

Garnishes

For a final flourish, sprinkle a little extra feta, a handful of chopped fresh herbs, and a few grinds of black pepper over everything. Garnishing adds personality and a lovely fresh aroma right before your guests dig in, making Flank Steak with Corn, Feta, and Spinach Sauce look even more delicious.

Side Dishes

This recipe shines alongside simple sides like herbed rice, crusty bread, or lightly dressed greens. If you want more vegetables on the plate, try roasted sweet potatoes or a cool cucumber salad – they’ll all play beautifully with the main flavors of the dish.

Creative Ways to Present

Bring out a platter and arrange the sliced steak in artful rows with corn nestled alongside; drizzle the spinach sauce in zigzags or dots, and finish with plenty of feta and herbs. For a fun twist, layer everything into warmed tortillas or pile it onto flatbread for a steak dinner with a casual, hand-held vibe!

Make Ahead and Storage

Storing Leftovers

If you end up with extra Flank Steak with Corn, Feta, and Spinach Sauce, let everything cool to room temperature, then store the steak and corn together in an airtight container. Keep the spinach sauce and feta in separate containers so each component stays fresh and vibrant.

Freezing

The steak and corn can be frozen together for up to two months; just slice the steak first and freeze in a well-sealed container or freezer bag. Spinach sauce is best made fresh, but if you do freeze it, expect some texture changes after thawing – just give it a vigorous stir before using.

Reheating

To reheat, gently warm the steak and corn in a skillet over low heat with a tiny splash of water or olive oil to prevent drying out. The spinach sauce should be brought to room temperature before serving; avoid microwaving, as this can dull the flavors and color.

FAQs

Can I make Flank Steak with Corn, Feta, and Spinach Sauce ahead of time?

Yes! While this dish shines fresh, you can prep the spinach sauce, slice the cooked steak, and store the corn in advance. At serving time, simply reheat the steak and corn and assemble everything together. The sauce keeps its beautiful color for 1–2 days in the fridge.

What can I use instead of flank steak?

If flank steak isn’t available, skirt steak or even sirloin will work nicely – you’ll want to slice thinly against the grain for best tenderness. Be sure not to overcook lean cuts, as they benefit from gentle handling.

How spicy is Flank Steak with Corn, Feta, and Spinach Sauce?

The recipe as written is mild with a hint of warmth from the chili powder. Want more heat? Add a pinch of cayenne or serve with chili flakes on the side. Prefer it mild? Simply reduce or omit the chili powder.

Is there a dairy-free alternative to feta?

Absolutely! Try using a dairy-free feta or tangy cashew cheese instead. The creamy, salty quality is what you’re after to balance the flavors and tie the dish together.

Can I use frozen spinach for the sauce?

Fresh spinach is preferred for the brightest flavor and vivid green color, but in a pinch, you can use frozen spinach. Thaw it thoroughly and squeeze out any excess water before blending to keep your sauce from becoming too watery.

Final Thoughts

Every time I share Flank Steak with Corn, Feta, and Spinach Sauce, friends and family rave about the flavors and the fresh, beautiful presentation. If you give this recipe a try, I trust it’ll become a goto favorite in your kitchen too – it’s the kind of meal that makes any occasion feel special. Enjoy every colorful, tasty bite!

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