This Flank Steak is flavorful and super simple to make. It’s topped with a vibrant sauce of juicy corn, tangy feta, and fresh spinach that brings everything together beautifully!
If you’re like me, you might aim for that perfect sear on the steak while daydreaming about that creamy sauce. It’s a win-win dinner that looks fancy but is a breeze to cook!
Key Ingredients & Substitutions
Flank Steak: This cut is lean and full of flavor, perfect for quick cooking. If you need a substitute, skirt steak or sirloin can also work well in this recipe.
Corn: Fresh corn is ideal for a sweet, juicy bite. If fresh corn isn’t available, frozen corn can be a convenient substitute. Just thaw and gently sauté it before using.
Feta Cheese: Feta adds a nice tang and creaminess. If you’re not a fan or need a dairy-free option, try using goat cheese or a dairy-free cheese that crumbles well.
Spinach: Fresh spinach is key for the sauce’s flavor and vibrant color. You could swap it for kale, though you might want to sauté it first to soften its texture.
How Can I Achieve the Perfect Cooked Flank Steak?
Cooking flank steak can be easy if you follow a few simple steps. It’s important to focus on cooking time and slicing properly to maintain tenderness.
- Ensure the steak is at room temperature before cooking for even results.
- Heat your skillet or grill until it’s hot. This helps get a good sear, which locks in the juices.
- Cook for about 4-5 minutes per side for medium-rare. Use a meat thermometer if you’re unsure—target 130°F for best results.
- After cooking, let the steak rest! This step helps the juices redistribute, ensuring a juicy bite.
- Always slice against the grain. This means cutting perpendicular to the lines in the meat to ensure you get tender pieces.
Easy Flank Steak with Corn, Feta & Spinach Sauce
Ingredients You’ll Need:
- For the Steak:
- 1 1/2 pounds flank steak
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking steak)
- For the Corn:
- 3 ears of corn, husked and sliced from the cob
- For the Spinach Sauce:
- 1 cup fresh spinach leaves
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh oregano leaves
- 1 small garlic clove
- 1 tablespoon lemon juice, fresh
- 1/4 cup olive oil (for sauce)
- For Garnishing:
- Fresh herbs for garnish (such as oregano or parsley)
How Much Time Will You Need?
This delicious meal will take you about 20 minutes in total. You will need 10 minutes for preparation and about 10 minutes for cooking. The resting time for the steak (5-10 minutes) is included in this estimate, giving you a perfect balance of flavors without keeping you in the kitchen for too long!
Step-by-Step Instructions:
1. Prepare and Cook the Flank Steak:
Start by seasoning both sides of your flank steak with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add your steak and let it cook for about 4 to 5 minutes on each side for a medium-rare finish, adjusting the time based on your preferred doneness. Once cooked, remove it from heat and let it rest for 5 to 10 minutes to keep the juices inside.
2. Cook the Corn:
While your steak is resting, take your corn slices and char them in the same skillet or on a grill over medium-high heat. Cook them for about 5 to 7 minutes, turning occasionally, until they are tender and have a few nice char marks. This step will enhance their flavor beautifully!
3. Make the Spinach-Feta Sauce:
Now it’s time to whip up a quick spinach-feta sauce. In a food processor or blender, combine the fresh spinach leaves, chopped parsley, oregano leaves, garlic clove, lemon juice, and 1/4 cup of olive oil. Blend until smooth, but allow it to have a little texture. Give it a taste and season with a pinch of salt and pepper to brighten things up!
4. Slice the Steak:
Grab your rested flank steak and thinly slice it against the grain. This means cutting perpendicular to the meat fibers, ensuring that each bite is tender and juicy.
5. Assemble the Dish:
Time to bring it all together! On a large plate or serving platter, arrange your sliced flank steak next to the delicious charred corn. Spoon your homemade spinach-feta sauce generously over the steak slices, allowing the vibrant green sauce to cover the beef beautifully. Sprinkle crumbled feta cheese over both the steak and corn, adding a lovely touch of creaminess. Don’t forget to garnish with additional fresh herbs if you’d like!
6. Serve and Enjoy!
Dig into your freshly made dish immediately. Each bite combines the smoky corn, juicy steak, and the bright, herbaceous sauce, making for a colorful and delightful meal!
This simple recipe is sure to impress, balancing flavors and textures for a dinner that feels gourmet with hardly any hassle. Enjoy!
FAQ for Easy Flank Steak with Corn, Feta & Spinach Sauce
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute. Just thaw it and cook it briefly in the skillet until heated through, ensuring it develops a bit of char for flavor.
What Can I Substitute for Feta Cheese?
If you’re looking for a substitute, goat cheese works beautifully for a similar tangy flavor. Alternatively, you can use a dairy-free cheese that crumbles nicely if you need a dairy-free option.
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm the steak gently in a skillet and enjoy the corn either cold or warmed up based on your preference!
Can I Make the Spinach-Feta Sauce Ahead of Time?
Yes! You can prepare the spinach-feta sauce ahead of time and store it in the fridge in an airtight container for up to 2 days. Just give it a quick stir before serving, as it may thicken a bit when chilled.
