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
- 1/2 tsp cumin
- 1 tsp chili powder (for sauce)
- 1/4 tsp salt (for sauce)
- 1 lb flank steak
- 1 tsp chili powder (for steak)
- 1/2 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 Tbsp olive oil, balsamic vinegar, cumin, 1 tsp chili powder, and 1/4 tsp salt until smooth, about 3–5 minutes.
- Rub flank steak with chili powder, salt, pepper, and 1 Tbsp 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
