This easy flank steak is cooked to perfection and topped with a tasty mix of corn, feta, and spinach. It’s a colorful dish that is both fresh and satisfying!
You won’t believe how quickly this comes together. I love serving it with a side of rice or just some warm bread to soak up that delicious sauce. Yum! 😋
Key Ingredients & Substitutions
Flank Steak: This cut is lean and flavorful, perfect for grilling or pan-searing. If flank steak isn’t available, skirt steak or sirloin can work as good substitutes, though cooking times may vary.
Corn: Fresh corn is best for this dish. If you can’t find any, canned or frozen corn can do in a pinch, though you might miss out on that fresh, sweet crunch.
Feta Cheese: Feta adds a salty creaminess. For a dairy-free option, try using marinated tofu or a vegan feta product. You could also substitute with goat cheese for a different flavor profile.
Spinach Sauce Ingredients: Fresh herbs like parsley and oregano are key for a vibrant sauce. If you’re out of fresh herbs, consider using dried versions—just reduce the quantity, as they’re more potent!
How Do You Ensure Perfectly Cooked Flank Steak?
Cooking flank steak to your desired doneness is crucial, but it can be tricky. Follow these tips for tender, juicy steak:
- Bring the steak to room temperature before cooking. Let it sit out for about 30 minutes.
- Pat it dry with paper towels to promote a good sear. This prevents steaming!
- Use a hot pan or grill. It should sizzle when you add the steak.
- Let it rest after cooking for 5-10 minutes. This allows the juices to redistribute for a juicy bite!
- Always slice against the grain—this helps break up the muscle fibers and makes the meat easier to chew.
These techniques will help you prepare a steak that’s full of flavor and tenderness! Enjoy your meal preparation.
Easy Flank Steak with Corn, Feta & Spinach Sauce
Ingredients:
- 1 ½ to 2 lbs flank steak
- Salt and pepper, to taste
- 1 tbsp olive oil (for steak)
- 3 ears of corn, husked and kernels cut off (or about 3 cups corn kernels)
- 2 tbsp olive oil (for corn)
- ½ cup crumbled feta cheese
- Fresh herbs (parsley and oregano leaves), for garnish
For the Spinach Sauce:
- 3 cups fresh spinach leaves
- 1 garlic clove
- ½ cup fresh parsley (packed)
- ¼ cup fresh oregano leaves (or 2 tbsp dried oregano)
- ¼ cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take around 30 minutes from start to finish! You’ll need about 10 minutes for prep and another 20 minutes for cooking everything through. Perfect for a quick but delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Spinach Sauce:
Start by making the spinach sauce. Grab your food processor or blender and combine the fresh spinach leaves, a garlic clove, parsley, oregano, olive oil, lemon juice, salt, and pepper. Blend it all together until it’s smooth but still has a nice texture. Set this aside for later.
2. Cook the Corn:
Next, it’s time to cook the corn! Heat up a grill pan or skillet over medium-high heat. Toss the corn kernels with 2 tablespoons of olive oil, adding some salt and pepper. Cook the corn for about 5 to 7 minutes, stirring occasionally until it’s slightly charred and tender. Once done, remove it from the heat.
3. Cook the Flank Steak:
Now, let’s get that steak ready. Pat the flank steak dry with some paper towels and season it generously on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until it’s shimmering. Place the steak in the skillet and cook for about 4-5 minutes per side for medium-rare. Adjust the cooking time if you prefer it more or less done. After cooking, take it out of the skillet and let it rest for about 5 to 10 minutes.
4. Slice the Steak:
Once the steak has rested, slice it thinly against the grain. This helps keep it tender and juicy!
5. Assemble the Dish:
Now for the fun part! Arrange the sliced flank steak and the charred corn on a beautiful serving platter. Drizzle your lovely spinach sauce over the steak, making sure to cover it nicely. Finish off by sprinkling crumbled feta cheese over both the corn and steak. Don’t forget to garnish with fresh herbs for a pop of color!
6. Serve:
It’s time to dig in! Serve your flavorful dish immediately. This pairs wonderfully with warm crusty bread or a fluffy rice dish to soak up that delicious sauce.
Enjoy your vibrant meal! Happy cooking! 🎉
FAQ: Easy Flank Steak with Corn, Feta & Spinach Sauce
Can I Use Another Cut of Meat Instead of Flank Steak?
Absolutely! Skirt steak, sirloin, or even ribeye can work well in this recipe. Just be mindful of the cooking time, as different cuts may require slight adjustments.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free! Just ensure that you’re using a gluten-free feta cheese, and check any labels on your olive oil and seasonings to confirm they’re gluten-free.
Can I Make the Spinach Sauce Ahead of Time?
Yes! You can prepare the spinach sauce in advance. Store it in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving, as it may separate slightly.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop. Enjoy the flavors as they meld even more!
