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Ingredients
Scale
- 3 ears corn on the cob (or 2 cups of cooked corn kernels)
- 5 oz fresh baby spinach
- 1 large clove garlic
- 3 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar
- ½ teaspoon cumin
- 1 teaspoon chili powder (plus more for seasoning)
- ¼ teaspoon salt (plus more for seasoning)
- 1 lb flank steak
- Freshly ground black pepper, to taste
- 4 oz crumbled feta cheese
- Chopped fresh cilantro or parsley, for garnish
Instructions
- Bring a large pot of water to a boil and add corn for 5-10 minutes.
- Drain corn and cool; cut off kernels.
- Blend spinach, garlic, 2 tablespoons olive oil, balsamic vinegar, cumin, chili powder, and salt until smooth.
- Season flank steak with chili powder, salt, and pepper, rubbing with 1 tablespoon olive oil.
- Heat skillet and cook steak on one side for 5 minutes; flip and cook for another 5 minutes.
- Let the steak rest before slicing.
- Reheat sliced steak and corn in the skillet with remaining olive oil.
- Assemble plates with steak and corn; drizzle with spinach sauce and garnish with feta and herbs.
Notes
Choose flank steak that is bright red and well marbled for best flavor.
Allow steak to rest before slicing to retain juices.
Adjust spices and add more vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 80