Jump to Recipe Print RecipeAs the sun sets on a warm summer evening, the aroma of sizzling steak dances through the air, urging everyone to gather around the table. This Pan-Seared Flank Steak with Fresh Corn, Feta, and Spinach Sauce not only brings friends and family together but also delivers a mouthwatering experience packed with seasonal goodness. The beauty of this dish lies in its quick prep time, making it a hassle-free addition to your weeknight dinners or weekend celebrations. Plus, it’s gluten-free and loaded with high-protein goodness—ideal for those looking to enjoy a healthier homemade meal. Ready to impress your loved ones with a vibrant and flavorful dish that’s as easy to make as it is stunning to serve? Let’s dive into this delightful recipe! Why is Flank Steak a Summer Favorite? Bursting with flavor, this Pan-Seared Flank Steak makes the most of fresh, seasonal ingredients. Quick and easy, you can have this impressive meal ready in no time, perfect for both weeknights and special gatherings. Gluten-free and protein-packed, it’s a healthy choice that doesn’t skimp on taste. Versatile options let you switch up ingredients—try adding grilled veggies or swapping cheeses for a personal twist! Plus, enjoy the irresistible combination of creamy feta and zesty spinach sauce that will leave your guests raving. For more delightful steak inspiration, be sure to check out our Caprese Grilled Steak or Steak Cheddar Potato recipes! Flank Steak Ingredients • Elevate your dish with fresh and vibrant elements! For the Steak Flank Steak – The star of the dish; lean and flavorful, it can also be swapped with skirt steak or sirloin for variety. For the Spinach Sauce Fresh Baby Spinach – A mild yet nutrient-rich base; no substitutions recommended for flavor integrity. Garlic – Enhances the sauce’s flavor; fresh garlic is preferred for its robust potency. Olive Oil – Adds richness and helps emulsify the sauce; can be substituted with avocado oil if desired. Balsamic Vinegar – Provides tanginess; red wine vinegar works well as a substitute in a pinch. Cumin and Chili Powder – Introduces warm earthy notes; for a twist, use smoked paprika instead of chili powder. For the Corn Corn – Sweetness is key; choose 3 fresh ears for vibrant taste or about 2 cups of cooked kernels for ease. For the Garnish Feta Cheese – Provides a creamy, tangy finish; can be replaced with goat cheese for a different flavor profile. Chopped Fresh Cilantro or Parsley – Adds freshness and color to the plate; chives can serve as a lovely alternative. Step‑by‑Step Instructions for Flank Steak with Corn, Feta, and Spinach Sauce Step 1: Prepare Corn Begin by bringing a large pot of salted water to a boil. Add 3 ears of corn and cook for 5-10 minutes until tender and bright yellow. You can also grill the corn for added flavor. Once cooked, remove the corn and let it cool slightly before using a sharp knife to slice the kernels off the cob. Step 2: Make Spinach Sauce In a food processor, combine 2 cups of fresh baby spinach, 2 cloves of minced garlic, ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon each of cumin and chili powder, along with a pinch of salt. Blend until the mixture is smooth and creamy, creating a vibrant spinach sauce that will complement the flank steak beautifully. Step 3: Cook Steak Season your flank steak generously with chili powder, salt, and pepper, ensuring both sides are well-coated. Heat a cast-iron skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, carefully place the steak in the skillet and sear for about 5 minutes per side or until it reaches an internal temperature of 130°F for medium-rare or 145°F for medium. Step 4: Slice Steak After cooking, transfer the flank steak to a cutting board and allow it to rest for at least 5 minutes. This step is crucial for preserving the juiciness. Once rested, slice the steak against the grain into 1-inch wide strips, which will enhance tenderness and make each bite deliciously easy to chew. Step 5: Reheat and Assemble Return the sliced flank steak to the skillet along with any accumulated juices and warm it over low heat for just a minute. Add the sliced corn to the skillet, stirring gently to warm through. Plate the dish by dividing the steak and corn equally, drizzling with the fresh spinach sauce, and generously topping with crumbled feta cheese and chopped cilantro or parsley for a vibrant finish. Expert Tips for Flank Steak Slicing Technique: Always slice the flank steak against the grain for enhanced tenderness. This small step makes a world of difference in texture. Use a Thermometer: For perfect doneness, a meat thermometer is your best friend. Aim for 130°F for medium-rare or 145°F for medium, ensuring the steak is juicy. Corn Tip: If using corn on the cob, grill it! This adds a smoky flavor that elevates the sweetness of the corn, perfectly complementing your flank steak. Prep Ahead: Make the spinach sauce a day in advance. This allows flavors to meld beautifully and saves time on busy evenings. Garnish Wisely: Fresh herbs are essential! Cilantro or parsley not only add visual appeal but also a burst of flavor that brightens the dish. How to Store and Freeze Flank Steak Fridge: Store cooked flank steak in an airtight container for up to 3 days. Keep the spinach sauce separately in the refrigerator to maintain freshness. Freezer: For long-term storage, freeze sliced flank steak and the spinach sauce in freezer-safe bags for up to 3 months. Ensure all air is removed to prevent freezer burn. Reheating: Thaw overnight in the fridge, then reheat the steak gently in a skillet over low heat for the best texture. Warm the spinach sauce in a small saucepan until heated through. Preparation Tips: Prepping parts in advance means you can enjoy your flank steak and fresh corn without stress on busy days! Make Ahead Options Preparing your Flank Steak with Corn, Feta, and Spinach Sauce ahead of time can make mealtime effortlessly efficient! You can make the vibrant spinach sauce up to 3 days in advance—just blend, transfer to an airtight container, and refrigerate. The cooked corn can be stored in the fridge for up to 2 days; simply keep it in a sealed bag or container to maintain its sweetness. For the flank steak, consider marinating it 24 hours before cooking to enhance its flavor. When you’re ready to serve, reheat the steak gently in a skillet with a splash of olive oil and warm the corn briefly. Just like that, you’ll enjoy a delicious meal with minimal fuss! Flank Steak: Customize with Variations Feel free to get creative—your taste buds will thank you for it! With a few simple adjustments, you can make this recipe your own. Grilled Chicken: Swap flank steak for grilled chicken breast for a leaner alternative that absorbs flavors beautifully. Veggie Boost: Add grilled bell peppers and zucchini for a colorful, nutrient-packed twist that brings a fresh crunch. Spicy Kick: Toss in some cayenne pepper or diced jalapeños to the spinach sauce for an exciting heat that complements the dish. Herb Swap: Use basil or dill instead of cilantro or parsley to introduce an entirely different flavor profile that elevates the dish. Different Cheeses: Try crumbling queso fresco or tangy blue cheese for unexpected creamy richness that adds depth to your plate. Toppings Galore: A sprinkle of toasted nuts, like almonds or pine nuts, for added texture and flavor that will surprise your guests. Corn Variations: Consider using grilled corn instead of boiled for a smoky sweetness that will elevate your dish significantly. Wrap It Up: Turn this steak goodness into a wrap with a tortilla, stuffing it with spinach sauce for a portable treat. No matter which variation you choose, be sure to explore other delicious steak recipes like Steak Queso Rice that can also delight your dinner table! What to Serve with Pan-Seared Flank Steak with Fresh Corn, Feta, and Spinach Sauce Transform your delightful flank steak into a complete dining experience with these perfectly paired accompaniments! Creamy Mashed Potatoes: The velvety texture of mashed potatoes harmonizes beautifully with the robust flavors of the flank steak, providing that comforting, hearty element. Light Garden Salad: A crisp salad of mixed greens, cherry tomatoes, and cucumbers brings freshness and vibrancy to the table, balancing the richness of the steak and sauce. Grilled Asparagus: Charred asparagus adds a delightful crunch and earthy flavor that complements the sweetness of the corn and tangy feta. Roasted Vegetables: A medley of seasonal vegetables like zucchini and bell peppers offers colorful plates and enhances the meal’s summery vibe. Quinoa Salad: Fluffy quinoa tossed with lemon, herbs, and diced vegetables offers nutty notes and a complementing texture that’s gluten-free. Garlic Bread: A crusty loaf spread with garlic butter is perfect for soaking up the vibrant spinach sauce, making each bite delectable. Chilled White Wine: A crisp Sauvignon Blanc or a refreshing Pinot Grigio can elevate the dining experience, perfectly cutting through the richness of the dish. Dessert of Fresh Berries: Finish the meal with a light and sweet serving of summer berries, offering a refreshing and naturally sweet conclusion. Flank Steak with Corn, Feta, and Spinach Sauce Recipe FAQs What are the best corn options to use for this recipe? Absolutely! For this recipe, I recommend using fresh corn on the cob for the sweetest flavor and best texture. You can boil or grill 3 ears of corn for 5-10 minutes, or opt for 2 cups of cooked corn kernels. Fresh corn enhances the dish’s summer vibe with its natural sweetness, making it a delightful addition. How should I store leftover flank steak and spinach sauce? You can store sliced cooked flank steak in an airtight container in the fridge for up to 3 days. It’s important to keep it covered to maintain moisture and flavor. The spinach sauce can be stored in a separate sealed container for up to 5 days, providing you the option to enjoy it later. If you have leftovers, consider freezing both: the steak can be frozen for up to 2 months, while the sauce also freezes well for 2 months. What is the best way to freeze cooked flank steak? To freeze your cooked flank steak, allow it to cool completely first. Then, place the sliced steak in a freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date and try to use it within 2 months for the best flavor and texture. When you’re ready to enjoy it again, thaw overnight in the refrigerator and gently reheat in a skillet to keep it tender. How do I ensure the flank steak is cooked perfectly? To achieve the perfect doneness, use a meat thermometer to check the steak’s internal temperature. Aim for 130°F for medium-rare or 145°F for a medium cook. Always let the steak rest for 5-10 minutes after cooking; this step allows juices to redistribute, ensuring your steak remains juicy and flavorful. Remember to slice against the grain to maintain tenderness! Are there any dietary considerations for this dish? This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities. If you have allergies to any specific ingredients, pay attention to substitutes—like using goat cheese instead of feta or avocado oil instead of olive oil. As always, I encourage checking ingredient labels to avoid allergens, especially with seasonings and condiments. Can I make this dish ahead of time? Absolutely! You can prepare the spinach sauce a day in advance and store it in the fridge. The cooked corn can be refrigerated as well, while the flank steak can be seasoned and seared a few hours before serving, then stored in a warm area or gently reheated. Just remember—freshness is key, and enjoying it the same day enhances its vibrant flavors! Flank Steak: Juicy Perfection with Summer Corn & Feta Sauce This flank steak recipe features summer produce with a fresh corn, feta, and spinach sauce. Perfect for outdoor gatherings, gluten-free, and high in protein. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsResting Time 5 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak1 lb Flank Steak Lean and full of flavor; perfect for grilling and slicing against the grain.1 tbsp Chili Powder Provides a warm kick; feel free to substitute with smoked paprika.to taste Salt Essential for enhancing the steak's natural taste.to taste Pepper Essential for enhancing the steak's natural taste.For the Spinach Sauce2 cups Fresh Baby Spinach Adds a vibrant base.2 cloves Garlic Fresh cloves are best for maximum potency.1/4 cup Olive Oil Richness in the sauce; can be swapped with avocado oil.2 tbsp Balsamic Vinegar Brings acidity and brightness.1 tsp Cumin Adds a warm, earthy element.For the Corn Topping3 ears Fresh Corn Sweet and juicy; or use 2 cups of cooked kernels.1 cup Feta Cheese For a creamy and tangy finish; swap with goat cheese for a different flavor.1/4 cup Chopped Fresh Cilantro or Parsley Brings freshness and color; chives are a great alternative. Equipment cast-iron skilletFood Processorpotknifecutting board Method Step-by-Step InstructionsBegin by bringing a large pot of salted water to a boil. Add 3 ears of corn and cook for 5-10 minutes until tender and bright yellow.In a food processor, combine 2 cups of fresh baby spinach, 2 cloves of minced garlic, ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon each of cumin and chili powder, along with a pinch of salt. Blend until smooth.Season your flank steak generously with chili powder, salt, and pepper. Heat a cast-iron skillet over medium-high heat with 2 tablespoons of olive oil. Sear the steak for about 5 minutes per side.Transfer the steak to a cutting board and allow it to rest for at least 5 minutes. Slice the steak against the grain into 1-inch wide strips.Return the sliced flank steak to the skillet along with any accumulated juices and warm it over low heat. Add the sliced corn, stirring gently to warm through.Plate the dish by dividing the steak and corn. Drizzle with the fresh spinach sauce, and top with crumbled feta cheese and chopped cilantro or parsley. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 3mg NotesSlice against the grain for tenderness. Use a meat thermometer, and consider pre-making the spinach sauce for convenience. Incorporate seasonal vegetables for extra nutrition. Tried this recipe?Let us know how it was!
