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 Pan-Seared Flank Steak with Fresh Corn, Feta, and Spinach Sauce Step 1: Prepare the Corn Begin by shucking 3 ears of fresh corn, removing the husks and silk. Bring a large pot of water to a boil, and add the corn. Boil for 5 to 10 minutes until tender. After cooking, remove the corn from the pot and let it cool slightly. Once cooled, carefully slice the kernels off the cob and set aside to use later in your pan-seared flank steak dish. Step 2: Make the Spinach Sauce In a blender, combine 2 cups of fresh baby spinach, 2 cloves of garlic, 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt. Blend the mixture until smooth, about 30-60 seconds. This vibrant spinach sauce will beautifully complement your flank steak, adding brightness and flavor to the dish. Step 3: Cook the Flank Steak Take your flank steak and season both sides generously with chili powder, salt, and pepper. Heat a cast-iron skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is shimmering, carefully place the flank steak in the skillet. Sear for about 5 minutes on one side, then flip and cook for another 5 minutes or until the steak reaches your desired doneness: 130°F for medium-rare or 145°F for medium. Step 4: Slice the Steak After cooking, transfer the flank steak to a cutting board and let it rest for 5-10 minutes; this step allows the juices to redistribute for a tender bite. Once rested, slice the steak against the grain into 1-inch wide strips. This technique ensures that each piece remains juicy and easy to chew, perfect for serving alongside the delicious corn and sauce. Step 5: Reheat and Assemble Return the sliced steak to the skillet to warm through gently with any collected juices. Add the prepared corn to the skillet, stirring to combine and warm everything, about 2 minutes. To serve your pan-seared flank steak, divide the succulent steak and fresh corn onto plates, drizzle generously with the smooth spinach sauce, and top with crumbled feta and freshly chopped herbs for that final touch of flavor and color. Make Ahead Options These delicious Pan-Seared Flank Steak with Fresh Corn, Feta, and Spinach Sauce are perfect for meal prep, allowing you to savor quality homemade food without the rush. You can prepare the spinach sauce and cook the corn up to 24 hours in advance. For best results, refrigerate the sauce in an airtight container to keep it vibrant and fresh. The cooked corn can be stored separately to maintain its sweetness. When it’s time to serve, simply reheat the sliced flank steak in a skillet with the reserved juices for a few minutes, warm the corn, and drizzle with the spinach sauce for a meal that’s just as delicious and stress-free! How to Store and Freeze Flank Steak Fridge: Store cooked flank steak and corn in an airtight container for up to 3 days. Ensure they are fully cooled before sealing to maintain freshness. Freezer: For long-term storage, freeze cooked flank steak and spinach sauce separately in airtight containers for up to 3 months. Thaw in the fridge before reheating. Reheating: When ready to enjoy leftovers, gently reheat the flank steak and corn in a skillet over low heat, adding a splash of water or broth to keep it moist. Spinach Sauce: This can also be frozen in ice cube trays for individual portions, making it easy to use when needed. What to Serve with Pan-Seared Flank Steak with Fresh Corn, Feta, and Spinach Sauce To create a delightful dining experience, consider these complementary dishes that will elevate your meal. Creamy Mashed Potatoes: The buttery richness of mashed potatoes pairs beautifully with the zesty spinach sauce, providing a comforting contrast. Grilled Asparagus: This tender vegetable adds a savory crunch, while its earthiness enhances the vibrant flavors of your steak dish. The slight char from grilling brings out a delightful smokiness. Avocado Salad: Fresh avocado slices atop a crisp green salad deliver creaminess and healthy fats that balance the steak’s robustness. A light vinaigrette adds a refreshing touch. Cornbread: Sweet, crumbly cornbread offers a wonderful contrast to the savory steak and can soak up the delicious spinach sauce. Serve warm for a comforting side. Watermelon Feta Salad: Combining juicy watermelon with feta and mint creates a fresh, sweet, and salty side that brightens your plate, perfectly complementing the steak’s richness. Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio offers refreshing acidity that cuts through the steak’s flavors while providing a delightful pairing for the summer theme. Roasted Sweet Potatoes: These caramelized bites add natural sweetness and warmth, harmonizing beautifully with the dish while offering a different texture experience. Fresh Herb Quinoa: A light, protein-packed grain dish infused with fresh herbs reflects the brightness of the spinach sauce, providing a healthy yet hearty side that nicely rounds out the meal. Flank Steak: Endless Variations Await Feel free to make this recipe truly yours with these delightful twists and substitutions that add a personal touch! Grilled Chicken: Swap flank steak for juicy grilled chicken breasts for a lighter protein option that maintains the dish’s charm. Tofu Delight: For a vegetarian version, use firm tofu; marinate and grill until golden brown, creating a lovely balance with the spinach sauce. Veggie Boost: Add grilled bell peppers or zucchini for extra crunch and flavor, making each bite even more vibrant and exciting. Different Cheeses: Experiment with queso fresco or crumbled blue cheese to offer a unique and delicious twist to the classic feta topping; it can change the dish’s character completely. Spice it Up: To heat things up, include some fresh jalapeños or a sprinkle of red pepper flakes in the spinach sauce; it adds just the right kick without overwhelming the other flavors. Herb Infusion: Instead of cilantro or parsley, try fresh dill or basil for garnish, introducing an unexpected fresh herbaceousness that compliments the dish. Balsamic Swap: Use a reduction of balsamic vinegar in place of regular balsamic for a rich, intense flavor that elevates the whole dish. Quinoa Base: Serve over a fluffy bed of quinoa instead of a plate, adding a nutty texture that makes the meal more filling and nutritious. For even more mouthwatering steak inspiration, don’t forget to check out our delicious Steak Queso Rice recipe or the famous Steak Cheddar Potato dish! Expert Tips for Perfect Flank Steak Slicing Technique: Always slice the flank steak against the grain to ensure maximum tenderness and juiciness in every bite. Check Doneness: Use a meat thermometer to accurately gauge the steak’s doneness. Aim for 130°F for medium-rare and 145°F for medium. Prep Ahead: Prepare components like the spinach sauce and corn ahead of time. This simplifies assembly at mealtime and keeps the cooking process breezy. Heat Management: Avoid overcrowding the skillet when cooking the flank steak. This ensures a perfect sear while preventing steaming. Flavor Variation: Don’t hesitate to experiment with spices! Adding a pinch of smoked paprika or different cheeses can really elevate your flank steak experience. Flank Steak with Corn, Feta, and Spinach Sauce Recipe FAQs What should I look for when selecting corn for the recipe? Absolutely! When choosing corn, look for ears with bright green husks that are tightly wrapped. The kernels should be plump and glossy, which indicates freshness. If there are dark spots all over the kernels or the husks appear dried out, it’s best to choose another ear! How should I store the leftover flank steak and corn? Very good question! Store your cooked flank steak and corn in an airtight container in the fridge; they will keep for up to 3 days. Make sure they are fully cooled before sealing the container to help maintain their freshness and flavor. Can I freeze leftovers from this recipe? Of course! For long-term storage, you can freeze both the cooked flank steak and spinach sauce separately in airtight containers for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight. For reheating, warm in a skillet over low heat, adding a splash of water or broth to keep things juicy. What if my steak turns out tough? No worries, it happens! If your flank steak turns out tough, it might be due to slicing against the grain. Make sure to let it rest after cooking for about 5-10 minutes, which helps redistribute juices and enhances tenderness. Always slice against the grain, as this breaks down muscle fibers, making for a more pleasant bite. Is this recipe suitable for people with dietary restrictions? Yes! This dish is gluten-free and packed with protein, making it a fantastic choice for many diets. However, always check the ingredients like feta cheese for any allergies. You can easily substitute feta with goat cheese if you’re avoiding dairy. It’s also a great opportunity to swap flank steak with grilled chicken or tofu for those following a vegetarian lifestyle! Flank Steak: Juicy Perfection with Summer Corn & Feta Sauce Flank steak, grilled to perfection, paired with fresh corn and feta sauce for a delicious summer meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsResting Time 10 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Steak1 pound Flank Steak can substitute with skirt steak or sirloinFor the Spinach Sauce2 cups Fresh Baby Spinach2 cloves Garlic fresh preferred2 tablespoons Olive Oil can substitute with avocado oil1 tablespoon Balsamic Vinegar red wine vinegar can be used1 teaspoon Cumin1 teaspoon Chili Powder can substitute with smoked paprikaFor the Corn3 ears Corn or about 2 cups of cooked kernelsFor the Garnish4 ounces Feta Cheese can replace with goat cheese1/4 cup Chopped Fresh Cilantro or Parsley chives can serve as an alternative Equipment cast-iron skilletblenderLarge potcutting board Method Step-by-Step InstructionsShuck 3 ears of corn, remove the husks and silk. Bring a large pot of water to a boil, add the corn. Boil for 5-10 minutes until tender, then cool slightly and slice kernels off the cob.In a blender, combine 2 cups of fresh baby spinach, 2 cloves of garlic, 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of salt. Blend until smooth, about 30-60 seconds.Season flank steak with chili powder, salt, and pepper. Heat a cast-iron skillet over medium-high heat, add a tablespoon of olive oil. Place the flank steak in the skillet and sear for about 5 minutes on one side, then flip and cook for another 5 minutes or until desired doneness.Transfer steak to a cutting board and let rest for 5-10 minutes. Slice against the grain into 1-inch wide strips.Return sliced steak to the skillet to warm gently with juices. Add prepared corn, stirring to combine and warm everything for about 2 minutes. Serve steak and corn on plates, drizzle with spinach sauce, and top with feta and herbs. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 3mg NotesAlways slice flank steak against the grain for maximum tenderness. Use a meat thermometer to check doneness (130°F for medium-rare, 145°F for medium). Tried this recipe?Let us know how it was!
