This flank steak is juicy and grilled to perfection, topped with a creamy sauce made of corn, feta cheese, and fresh spinach. It’s a tasty mix of flavors that everyone will love!
Honestly, that creamy sauce is the star of the meal! I could just eat it with a spoon! Don’t forget to serve it with some crusty bread to soak up every last bit! 😋
Key Ingredients & Substitutions
Flank Steak: This cut of meat is lean and flavorful. If you can’t find flank steak, try using skirt steak or sirloin as good alternatives. Both will work well and give you great results.
Corn: Fresh corn is delightful in this dish! However, if it’s not in season, frozen corn is a perfect substitute. Canned corn will also work—just drain and rinse it well to cut down on salt.
Feta Cheese: Feta adds tanginess, but if you’re not a fan, goat cheese can be a tasty swap. You could even use ricotta for a milder flavor, but don’t add too much, or it may get too creamy.
Heavy Cream: You can substitute half-and-half or even coconut milk for a lighter version. Yogurt can work too; just mix it in at the end to avoid curdling.
How Do I Get My Flank Steak Perfectly Cooked?
Getting flank steak cooked just right is all about timing, so here’s how to nail it!
- Before cooking, allow the steak to marinate for better flavor and tenderness. Even 30 minutes will help.
- Preheat your grill or pan nicely—you want that sizzle when the meat hits the surface.
- Cook for 4-5 minutes on each side for medium-rare. Use a meat thermometer; aim for 130°F.
- Let the steak rest for 5-10 minutes after cooking. This helps keep the juices locked in!
- Slice against the grain for tender bites; this makes a big difference!
Flank Steak with Creamy Corn, Feta & Spinach Sauce
Ingredients You’ll Need:
For the Steak:
- 1.5 to 2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
For the Creamy Corn, Feta & Spinach Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup heavy cream (or half-and-half)
- Salt and pepper, to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15 minutes for cooking. You’ll need an additional 5-10 minutes for the steak to rest. In total, you can whip up this delicious dish in about 45 minutes! Perfect for a weeknight dinner or a special occasion.
Step-by-Step Instructions:
1. Prepare the Steak Marinade:
In a small bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Mix well. Rub this marinade evenly over the flank steak to ensure every inch is coated. Let it sit at room temperature for about 20-30 minutes for the flavors to meld. If you have more time, cover and refrigerate for up to 2 hours for an even more flavorful result.
2. Cook the Steak:
While your steak is marinating, preheat your grill or grill pan over medium-high heat. Once hot, place the flank steak on the grill and cook for about 4-5 minutes on each side for medium-rare. If you prefer it more well-done, cook a couple of additional minutes. Once done, remove the steak from the heat and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
3. Make the Sauce:
In the meantime, let’s make the creamy corn sauce! In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
4. Add Corn and Spinach:
Stir in the corn kernels and cook for about 3-4 minutes until they are heated through and slightly golden. Add the chopped spinach, cooking just until it wilts, which should take about 2 minutes.
5. Create the Creamy Sauce:
Lower the heat slightly and stir in the heavy cream and crumbled feta cheese. Cook gently for 2-3 minutes until the feta softens and the sauce becomes creamy. Season the sauce with salt, pepper, and a squeeze of lemon juice for that extra pop of flavor.
6. Slice and Serve:
Slice the rested flank steak against the grain into thin strips. Arrange the slices on a plate and generously top with the creamy corn, feta, and spinach sauce.
Enjoy this vibrant, flavorful dish alongside roasted potatoes or a fresh salad for a complete meal!
FAQ for Flank Steak with Creamy Corn, Feta & Spinach Sauce
Can I Use a Different Cut of Meat?
Absolutely! If flank steak isn’t available, you can substitute it with skirt steak or sirloin. Both alternatives will yield great flavor and tenderness when cooked properly.
How Do I Store Leftovers?
Store any leftover steak and sauce in separate airtight containers in the fridge. The steak should be consumed within 3 days for the best quality, while the sauce can last up to 4 days. Reheat gently on the stove to enjoy again!
Can I Make the Sauce Ahead of Time?
You can definitely prepare the sauce ahead! Make it up to a day in advance, let it cool, and store it in the fridge. Just reheat it gently on the stove before serving, adding a splash of cream if it thickens too much.
What Can I Serve with This Dish?
This dish pairs perfectly with roasted vegetables or a light salad. For a heartier side, try serving it with roasted potatoes or a delicious grain like quinoa or couscous.
