Shuck 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.