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

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

Spinach Sauce

5 oz fresh baby spinach
1 large clove garlic
3 tablespoon olive oil
1 tablespoon balsamic vinegar
½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt

Steak & Toppings

1 lb flank steak
1 teaspoon chili powder
½ teaspoon salt
Freshly ground black pepper, to taste
3 tablespoon olive oil, divided
4 oz crumbled feta cheese
Chopped fresh cilantro or parsley (for garnish)

directions

Boil or grill the corn until tender, then slice off the kernels.
In a food processor, blend spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt until smooth.
Season the steak with chili powder, salt, pepper, and a tablespoon of olive oil.
Heat a cast-iron skillet over medium heat and sear the steak for about 5 minutes per side, depending on desired doneness.
Remove the steak, let it rest briefly, then slice against the grain.
Reheat the skillet with a bit of olive oil, toss in the sliced steak and corn just until warmed.
Plate the steak and corn, drizzle with spinach sauce, top with crumbled feta and fresh herbs.

Servings and timing

Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

Grill the steak instead of pan-searing for a smoky flavor.
Use frozen or canned corn if fresh isn't available.
Substitute other steak cuts like skirt, hanger, flat iron, or sirloin.
Swap cilantro with parsley for a different herbal twist.

storage/reheating

Store leftovers in airtight containers in the fridge for up to 4 days.
Freeze the spinach sauce separately for best results.
Reheat gently in the microwave or on the stovetop with a splash of olive oil.
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.

Why You’ll Love This Recipe

ingredients