Description
This mouthwatering Flank Steak with Corn, Feta, and Spinach Sauce is a vibrant and satisfying main course that brings together juicy, perfectly seared beef, sweet summer corn, a bright, zesty spinach sauce, and crumbled feta for a dish that’s as beautiful as it is delicious. Fresh herbs and bold spices deliver robust flavor in every bite—perfect for a casual dinner or impressing guests at your next gathering.
Ingredients
Corn
- 3 ears corn on the cob (or 2 cups cooked corn kernels)
Spinach Sauce
- 5 oz fresh baby spinach
- 1 large clove garlic
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
Steak
- 1 lb flank steak
- 1 teaspoon chili powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 4 oz crumbled feta cheese
- Chopped fresh cilantro or parsley (for garnish)
Instructions
- Prepare the Corn: In a large pot of boiling water, cook the ears of corn for about 5 to 10 minutes until tender. Drain and allow them to cool slightly. If you prefer a smoky flavor, grill the corn instead. When cool enough to handle, place each cob lengthwise on a cutting board, and slice kernels off with a sharp knife. Set aside.
- Make the Spinach Sauce: While the corn is boiling, add spinach, garlic, 3 tablespoons olive oil, balsamic vinegar, cumin, chili powder, and ¼ teaspoon salt to a food processor. Blend for 3-5 minutes until smooth. Transfer the sauce to a bowl and set aside.
- Season the Steak: Sprinkle the flank steak on both sides with 1 teaspoon chili powder, ½ teaspoon salt, and freshly ground black pepper. Rub the spices in using 1 tablespoon of olive oil. Adjust seasonings to taste.
- Cook the Steak: Heat a large (at least 12-inch) cast-iron skillet over medium heat for 3 minutes. Add 1 tablespoon olive oil. Place the steak in the skillet and cook one side for about 5 minutes, moving it slightly at first to prevent sticking. Flip the steak, reduce to low-medium heat, and cook for another 5 minutes or until done to your liking. For reference, the internal temperature should reach 130°F for medium-rare or 145°F for medium.
- Slice the Steak: Transfer the cooked steak to a plate. Slice against the grain into thin, 1-inch wide strips.
- Reheat Steak in Pan: Add the remaining 1 tablespoon olive oil to the now-empty skillet. Add the sliced steak back in, tossing with any pan juices for 1–2 minutes over medium heat. Cook longer if a more done steak is desired. Season with additional salt and pepper if needed. Remove from heat.
- Reheat Corn: Push the steak to one side of the skillet and add the corn to the other side. Gently reheat until both components are warmed through.
- Assemble the Dish: Divide the steak and corn among four serving plates. Drizzle the flank steak with the spinach sauce. Top steak and corn with crumbled feta cheese and garnish with chopped cilantro or parsley. Serve immediately and enjoy.
Notes
- For deeper flavor, try grilling the corn before removing the kernels.
- Let the steak rest for a few minutes after cooking for juicier slices.
- If you prefer, swap the flank steak for skirt steak or sirloin.
- The spinach sauce can be made a day ahead and kept refrigerated.
- Leftovers make an excellent salad or taco filling for the next day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 491
- Sugar: 5g
- Sodium: 876mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0.01g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 93mg
