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Flank Steak

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 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 Sauce
  • 2 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 Topping
  • 3 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 skillet
  • Food Processor
  • pot
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Notes

Slice against the grain for tenderness. Use a meat thermometer, and consider pre-making the spinach sauce for convenience. Incorporate seasonal vegetables for extra nutrition.

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