This easy flank steak is grilled to perfection and topped with a fresh sauce made of corn, feta cheese, and spinach. It’s a tasty dish that packs a flavor punch!
The colors and textures make my plate look so inviting! I love how quick and simple it is to prepare, yet it feels special enough for a date night. Serve it with a side of crusty bread for soaking up that sauce!
Key Ingredients & Substitutions
Flank Steak: This cut is great for grilling and absorbs flavors well. If you can’t find flank steak, consider using skirt steak or sirloin. They offer similar taste and texture, but skirt steak can be a bit more tender.
Corn: Fresh corn is preferred for its sweetness, but frozen corn works too. Just make sure it’s thawed and perhaps give it a quick sauté for extra flavor. Canned corn can be used in a pinch, though it won’t have the same texture.
Feta Cheese: I love the tangy flavor feta brings. If you want a substitute, try goat cheese or crumbled ricotta for a similar creamy texture but a milder taste.
Spinach: Fresh spinach is essential for the sauce, but you can swap in kale or arugula. Just know that they may slightly alter the flavor profile!
Red Wine Vinegar: This adds a nice acidity to the sauce, but white wine vinegar or lemon juice can be good alternatives if you don’t have it on hand.
How Do I Get the Flank Steak to Be Tender?
Slicing the flank steak correctly is key to tenderness. Always slice against the grain (the lines of muscle fibers) to break them up and achieve a softer bite. Here’s how:
- Let the cooked steak rest for 5-10 minutes before slicing. This keeps the juices in!
- Identify the direction of the grain and hold the steak steady.
- Use a sharp knife to slice it into thin strips, about 1/2 inch thick.
Following these steps will ensure each bite is juicy and tender. Enjoy your meal!
Easy Flank Steak with Corn, Feta & Spinach Sauce
Ingredients You’ll Need:
- 1 ½ pounds flank steak
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 4 ears fresh corn, husked and kernels sliced off (or about 3 cups frozen corn, thawed)
- 1/2 cup fresh spinach leaves
- 1/3 cup crumbled feta cheese, plus extra for garnish
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1 small garlic clove
- 1 tablespoon red wine vinegar (optional)
- 1/4 cup extra virgin olive oil
- Fresh herbs, for garnish (thyme, oregano or parsley)
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and around 15-20 minutes of cooking time. In total, you’re looking at about 35-40 minutes from start to finish to get this vibrant meal on your table!
Step-by-Step Instructions:
1. Prepare the Flank Steak:
Start by patting the flank steak dry using paper towels. This helps it sear better! Then, season both sides with salt and freshly ground black pepper. Set the steak aside so it can soak in the flavors.
2. Make the Spinach Sauce:
In a food processor or blender, combine the fresh spinach leaves, 1/3 cup of crumbled feta, parsley, oregano, garlic, and if you’d like, a splash of red wine vinegar. Add a pinch of salt and pepper. Pulse a few times to mix everything together. Next, slowly pour in 1/4 cup of extra virgin olive oil while blending until you have a vibrant green, chunky sauce. Taste and adjust the seasoning if needed. Set this delicious sauce aside.
3. Cook the Corn:
Grab a large skillet and heat 1 tablespoon of olive oil over medium-high heat. Add in the corn kernels and cook them while stirring occasionally for about 5-7 minutes, or until they’re nicely charred and golden in spots. When done, remove the corn from the heat and sprinkle with chopped fresh herbs and a pinch of salt. Keep it warm.
4. Cook the Flank Steak:
In another pan (or the same skillet if you like!), heat the remaining 1 tablespoon of olive oil over high heat until hot. Carefully place the flank steak in the pan and sear it for about 3-4 minutes on each side for medium-rare. Cook longer if you prefer it well done. Once it’s golden and delicious, take it off the heat and let it rest for about 5 minutes before slicing.
5. Slice and Serve:
When the steak has rested, slice it thinly against the grain for the best tenderness. On a serving platter, arrange the sliced steak alongside the warm charred corn. Generously drizzle the vibrant spinach and feta sauce over both the steak and the corn. Don’t forget to sprinkle extra crumbled feta and some fresh herbs on top for that finishing touch!
6. Optional:
To complete your meal, feel free to serve it with some crusty bread or a fresh green salad. It’s a delightful pairing!
Enjoy your flavorful and easy-to-make flank steak with the fresh, vibrant taste of corn, feta, and spinach sauce!
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 make sure it’s thawed before cooking, and give it a quick sauté in the pan to enhance its flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the steak in a skillet over low heat to maintain its tenderness or in the microwave in short intervals, stirring occasionally.
What Can I Substitute for Flank Steak?
If flank steak isn’t available, skirt steak or sirloin can work well, providing a similar texture and flavor. Just adjust cooking times accordingly based on the thickness of the steak.
Can I Make the Spinach Sauce Ahead of Time?
Yes! You can prepare the spinach sauce in advance and store it in the fridge for up to 2 days. Just give it a good stir before using, as it may thicken slightly while chilling.
