I make a vibrant summer dinner by pairing juicy pan-seared flank steak with sweet corn, tangy feta, and a creamy spinach sauce that’s reminiscent of chimichurri—but milder and herbier. It’s easy, flavorful, and a one-pan wonder!
Why You’ll Love This Recipe
I love how this meal brings together so many favorite summer ingredients—sweet yellow corn, bold feta, and a green, garlicky sauce all atop a tender flank steak. It’s gorgeous, satisfying, and perfect for prepping ahead. This dish has become a staple at my home and always impresses guests.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Corn
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3 ears corn on the cob (or roughly 2 cups cooked kernels)
Spinach Sauce
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5 oz fresh baby spinach
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1 large clove garlic
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3 tablespoon olive oil
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1 tablespoon balsamic vinegar
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½ teaspoon cumin
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1 teaspoon chili powder
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¼ teaspoon salt
Steak & Toppings
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1 lb flank steak
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1 teaspoon chili powder
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½ teaspoon salt
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Freshly ground black pepper, to taste
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3 tablespoon olive oil, divided
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4 oz crumbled feta cheese
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Chopped fresh cilantro or parsley (for garnish)
directions
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Boil or grill the corn until tender, then slice off the kernels.
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In a food processor, blend spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt until smooth.
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Season the steak with chili powder, salt, pepper, and a tablespoon of olive oil.
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Heat a cast-iron skillet over medium heat and sear the steak for about 5 minutes per side, depending on desired doneness.
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Remove the steak, let it rest briefly, then slice against the grain.
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Reheat the skillet with a bit of olive oil, toss in the sliced steak and corn just until warmed.
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Plate the steak and corn, drizzle with spinach sauce, top with crumbled feta and fresh herbs.
Servings and timing
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Serves: 4
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Prep time: 30 minutes
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Cook time: 20 minutes
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Total time: 50 minutes
Variations
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Grill the steak instead of pan-searing for a smoky flavor.
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Use frozen or canned corn if fresh isn't available.
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Substitute other steak cuts like skirt, hanger, flat iron, or sirloin.
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Swap cilantro with parsley for a different herbal twist.
storage/reheating
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Store leftovers in airtight containers in the fridge for up to 4 days.
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Freeze the spinach sauce separately for best results.
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Reheat gently in the microwave or on the stovetop with a splash of olive oil.
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Add the spinach sauce fresh when serving rather than reheating it.
FAQs
What cut of steak works best?
I prefer flank steak for its flavor and quick cooking, but skirt, hanger, and sirloin also work great.
Can I prep this ahead of time?
Yes, I usually prepare the corn and spinach sauce in advance and just cook the steak fresh.
How do I know when the steak is done?
I use a meat thermometer—130°F for medium-rare and 145°F for medium.
What if I don’t have a food processor?
I use a blender or finely chop the ingredients and whisk them together, though the texture is chunkier.
Is the spinach sauce spicy?
It has a mild warmth from the chili powder and cumin, but it’s not too spicy. I sometimes add red pepper flakes for extra heat.
Conclusion
This flank steak dinner captures everything I love about summertime cooking—easy prep, bold flavors, and vibrant colors. With the creamy spinach sauce and fresh toppings, it’s a dish I make again and again. Whether I'm serving friends or keeping dinner simple, it never disappoints.
Flank Steak with Corn, Feta, and Spinach Sauce
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Description
Juicy pan-seared flank steak served with sweet corn, tangy feta, and a creamy spinach sauce that’s mildly herby and reminiscent of chimichurri—an easy and flavorful one-pan summer dinner.
Ingredients
- 3 ears corn on the cob (or roughly 2 cups cooked kernels)
- 5 oz fresh baby spinach
- 1 large clove garlic
- 3 Tbsp olive oil (for sauce)
- 1 Tbsp balsamic vinegar
- ½ tsp cumin
- 1 tsp chili powder (for sauce)
- ¼ tsp salt (for sauce)
- 1 lb flank steak
- 1 tsp chili powder (for steak)
- ½ tsp salt (for steak)
- Freshly ground black pepper, to taste
- 3 Tbsp olive oil, divided (for steak and pan)
- 4 oz crumbled feta cheese
- Chopped fresh cilantro or parsley (for garnish)
Instructions
- Boil or grill the corn until tender or charred, about 5–10 minutes. Let cool, then slice off the kernels.
- In a food processor, blend spinach, garlic, 3 tablespoon olive oil, balsamic vinegar, cumin, 1 teaspoon chili powder, and ¼ teaspoon salt until smooth, about 3–5 minutes.
- Rub flank steak with chili powder, salt, pepper, and 1 tablespoon olive oil. Heat a cast-iron skillet over medium heat for 3 minutes, then sear steak for about 5 minutes per side (130°F for medium-rare or 145°F for medium).
- Remove steak, let rest, then slice against the grain. Add remaining olive oil to the pan and briefly reheat steak slices with the corn.
- Plate the steak and corn, drizzle with spinach sauce, and top with crumbled feta and herbs.
Notes
- Use frozen or canned corn if fresh isn’t available.
- Grill steak instead of pan-searing for a smoky flavor.
- Prepare the sauce and corn up to two days ahead for easier meal prep.
- Swap parsley for cilantro in the garnish for a different flavor.
- Use a blender if no food processor is available.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
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