This easy flank steak is cooked to perfection and topped with a vibrant sauce made from sweet corn, creamy feta, and fresh spinach. It’s a colorful and delicious dish that’s sure to please!
Honestly, the sauce makes the steak shine! I love serving it with a side of rice or crusty bread to soak up every tasty drop. Enjoying this meal feels like a little celebration! 🎉
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling, but if you’re looking for a substitute, you can use skirt steak or sirloin. Both will give you a delicious result, though the cooking times may vary slightly based on thickness.
Corn: Fresh corn adds sweetness and texture, but frozen or canned corn works well in a pinch. Just make sure to drain and rinse canned corn to reduce sodium. You can even use roasted corn for an extra smoky flavor!
Feta Cheese: Feta brings a tangy richness. If you’re avoiding dairy, try using vegan feta or crumbled tofu for a similar texture. Queso blanco can also work as an alternative for a milder flavor.
Fresh Spinach: If fresh spinach isn’t on hand, kale or Swiss chard are good substitutes. Just be sure to sauté them a little longer as they can be tougher than spinach. If you’re looking for a different flavor, arugula adds a nice peppery touch!
How Can I Make Sure My Steak is Cooked Just Right?
Cooking flank steak perfectly can be tricky, but it’s all about the timing and technique. Here’s how to get it right:
- Start with room-temperature steak to ensure even cooking. Take it out of the fridge 30 minutes beforehand.
- Season generously with salt, pepper, and cumin right before cooking to enhance the flavor.
- Cook on medium-high heat for about 4-5 minutes on each side for medium rare. Use a meat thermometer; 130°F (54°C) is perfect for medium rare.
- Let the steak rest for 5 minutes after cooking—it allows juices to redistribute for a juicy bite.
- Always slice against the grain for tenderness—look for the direction of the muscle fibers and cut across them.
With these tips, you’ll have perfectly cooked flank steak that everyone will love!
Easy Flank Steak with Corn, Feta & Spinach Sauce
Ingredients You’ll Need:
For the Flank Steak:
- 1 lb (450g) flank steak
For the Corn:
- 3 ears fresh corn, husked and kernels cut off (or about 2 cups corn kernels)
For the Spinach-Feta Sauce:
- 1/2 cup crumbled feta cheese
- 2 cups fresh spinach leaves, packed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove
- 1/4 cup olive oil (divided)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For Garnish:
- Fresh herbs (like oregano or thyme) for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 25 minutes in total. You’ll spend around 10 minutes preparing the ingredients, another 10 minutes cooking the steak and corn, and about 5 minutes making the sauce and assembling everything. A quick yet satisfying dish for any weeknight!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by heating a grill pan or skillet over medium-high heat. Add the corn kernels to the pan and cook, stirring occasionally, until they are nicely charred in spots, which should take about 5-7 minutes. Once done, remove them from the heat and season lightly with salt. Set the corn aside for later.
2. Cook the Flank Steak:
Season the flank steak generously with salt, pepper, and ground cumin on both sides. In the same grill pan or a skillet, add a little olive oil and allow it to heat up over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium rare. Be sure to adjust the cooking time based on the thickness of the steak and your preferred doneness. Once cooked, remove the steak from the heat and let it rest on a cutting board for 5 minutes. After resting, slice the steak thinly against the grain.
3. Make the Spinach-Feta Sauce:
In a food processor or blender, combine the fresh spinach, parsley, cilantro, garlic, lemon juice, lemon zest, and half (2 tablespoons) of the olive oil. Blend everything until smooth. Then add the crumbled feta cheese and pulse just until combined, ensuring some texture remains. If the sauce is too thick for your liking, feel free to add a little water or more olive oil to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
4. Assemble the Dish:
Take the sliced flank steak and arrange it on a serving platter. Generously spoon the vibrant spinach-feta sauce over the steak. Next to it, pile the charred corn kernels and sprinkle with the remaining feta cheese. If you like, add some fresh herbs on top for a lovely garnish.
5. Serve:
It’s time to dig in! Serve immediately with your favorite sides, like crusty bread, fluffy rice, or a refreshing salad. Enjoy the bright flavors and tender meat in this easy yet impressive dish!
Frequently Asked Questions
Can I Use a Different Cut of Meat?
Absolutely! While flank steak is great for this recipe, you can substitute it with skirt steak or sirloin. Just remember that cooking times may vary, so adjust accordingly based on the thickness and desired doneness.
What If I Don’t Have Fresh Herbs?
No worries! If fresh herbs like parsley and cilantro aren’t available, you can use dried herbs instead. Just use about one-third of the amount called for when using dried herbs, as they are more potent. Dried oregano or thyme would work well for the sauce!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet or microwave until heated through. The corn and sauce can also be enjoyed cold as part of a salad!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and cook the corn ahead of time! Keep them in separate containers in the fridge for up to 2 days. When ready to serve, cook the steak fresh, then combine everything right before serving for the best flavor and texture.
