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Flank Steak with Corn, Feta, and Spinach Sauce

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A vibrant summer dinner featuring juicy pan-seared flank steak, sweet corn, tangy feta, and a creamy spinach-based sauce, ready in under an hour.

Ingredients

3 ears corn on the cob (or 2 cups cooked corn kernels)

5 oz fresh baby spinach

1 large clove garlic

3 tablespoons olive oil (for sauce)

1 tablespoon balsamic vinegar

½ teaspoon cumin

1 teaspoon chili powder (for sauce)

¼ teaspoon salt (for sauce)

1 lb flank steak

1 teaspoon chili powder (for steak)

½ teaspoon salt (for steak)

Black pepper, freshly ground, to taste

3 tablespoons olive oil, divided (1 tbsp for seasoning steak, 1 tbsp for cooking, 1 tbsp for reheating)

4 oz crumbled feta cheese

Chopped fresh cilantro or parsley, for garnish

Instructions

  1. Boil the corn for 5–10 minutes or grill for added flavor. Slice off the kernels once cool.
  2. In a food processor, blend spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt until smooth. Set aside.
  3. Rub steak with chili powder, salt, pepper, and 1 tablespoon olive oil.
  4. Heat a large cast-iron skillet over medium heat, add 1 tablespoon olive oil, and sear steak for about 5 minutes per side for medium-rare (130°F) to medium (145°F).
  5. Let steak rest, then slice thinly against the grain.
  6. Return sliced steak to skillet with remaining olive oil; warm through. Add corn to reheat alongside.
  7. Plate steak and corn, drizzle with spinach sauce, sprinkle with feta, and garnish with cilantro or parsley.

Notes

Grilling the corn adds a smoky char for extra flavor.

You can substitute baby kale or mixed herbs for the spinach.

Goat cheese or dairy-free crumbles work well instead of feta.

Leftovers store up to 4 days in the fridge; sauce can be frozen separately.

Reheat gently to preserve tenderness and flavor.

Nutrition

Find it online: https://justsosavory.com/flank-steak-with-corn-feta-and-spinach-sauce/