This flank steak is packed with flavor and topped with a dreamy sauce made of sweet corn, tangy feta, and fresh spinach. It’s a hearty meal that feels special yet is easy to cook!
Don’t be surprised if you want to drink the sauce! It’s that good. I always make a little extra just in case—who can resist a creamy, cheesy delight like this? 😋
Key Ingredients & Substitutions
Flank Steak: Flank steak is lean and flavorful. However, if you can’t find it, sirloin or skirt steak can be good substitutes. They will cook slightly differently, so adjust your cooking time accordingly.
Corn: I love using fresh corn when it’s in season for the sweet crunch, but frozen corn works just as well. If you’re looking for a twist, try using canned corn rinsed well to cut down on prep time.
Feta Cheese: Feta’s tangy flavor really shines in this sauce. If you want a dairy-free option, you could use a vegan cheese or nutritional yeast for a cheesy taste without the dairy.
Spinach: Fresh spinach is perfect here, but if you have frozen spinach, that works too. Just make sure to thaw and drain it well before adding to your sauce.
How Do I Cook Flank Steak Perfectly?
Cooking flank steak can be tricky, but it’s easy if you follow a few tips! The key is to avoid overcooking since it’s lean and can become tough. Here’s what to do:
- Always pat the steak dry and season it just before cooking. This helps it sear beautifully!
- Cook it on high heat for a short time. A hot skillet helps achieve a nice crust.
- Let it rest! After cooking, let it rest for 5-10 minutes under foil. This helps the juices redistribute, keeping it juicy when you slice.
- Slice against the grain to ensure tenderness. Look for the lines in the meat and cut in the opposite direction.
These tips will help you make delicious, tender flank steak every time!
Flank Steak with Creamy Corn, Feta & Spinach Sauce
Ingredients You’ll Need:
For the Steak:
- 1.5 to 2 pounds flank steak
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen corn kernels
- 1/2 cup heavy cream
- 1/2 cup crumbled feta cheese
- 2 cups fresh spinach leaves, roughly chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or chives, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 15 minutes for cooking, so you’re looking at a total of about 30 minutes to get this tasty dish on the table. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Steak:
Start by patting the flank steak dry using paper towels. This helps it sear nicely. Season both sides generously with salt and black pepper to enhance the flavor.
2. Cook the Steak:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak. Cook for about 4-5 minutes on each side for medium-rare. If you like it more well done, adjust the cooking time. When done, remove the steak from the skillet and let it rest on a plate covered loosely with foil while you make the sauce.
3. Make the Sauce Base:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion and sauté for about 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Cook the Corn:
Add the corn kernels to the skillet. Stir and cook for about 3-4 minutes until they are tender and slightly golden. This brings out their natural sweetness!
5. Add Cream and Feta:
Now, reduce the heat to medium-low. Pour in the heavy cream and sprinkle in the crumbled feta cheese. Stir until the cheese has melted and the sauce is creamy and smooth.
6. Add Spinach and Season:
Add the roughly chopped spinach to the sauce and stir just until it wilts, which should take about a minute or two. Then, stir in the fresh lemon juice and crushed red pepper flakes if you want a little heat. Taste the sauce and add more salt and pepper if needed.
7. Serve:
Slice the flank steak thinly against the grain. Place it on plates and generously spoon the creamy corn, feta, and spinach sauce over the top. It looks as good as it tastes!
8. Enjoy:
Serve right away with your favorite side, like roasted potatoes or some crusty bread, to soak up that delicious sauce. Your taste buds will thank you!
This dish beautifully balances the rich flavor of the flank steak, creamy tang of feta cheese, and sweetness of the corn, all highlighted by fresh spinach and a touch of lemon. It’s a fantastic option for a delightful and hearty dinner!
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 use sirloin or skirt steak. Just adjust the cooking time, as these cuts can cook slightly faster or slower depending on thickness.
Can I Make This Dish Ahead of Time?
You can prepare the sauce ahead of time and refrigerate it for up to 2 days. Just reheat gently on the stove before serving. Cook the steak fresh when you’re ready to enjoy to ensure it’s tender and juicy!
Can I Use Frozen Vegetables?
Yes, frozen corn works perfectly in this recipe! Just add it directly to the skillet without thawing. If you opt for frozen spinach, make sure to thaw and drain it well before adding to the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. Enjoy your delicious meal again!
