There’s something magical about the combination of juicy grilled steak, sweet summer corn, and creamy feta-spinach sauce. This Flank Steak with Corn, Feta, and Spinach Sauce is a showstopper—perfect for backyard barbecues, date nights, or anytime you want a restaurant-quality meal at home.
In this guide, you’ll discover:
✔ Why flank steak is the perfect cut for this dish
✔ How to cook steak to tender, medium-rare perfection
✔ Secrets to making the vibrant spinach-feta sauce
✔ Tips for pairing sides and wine
✔ Meal prep and storage tricks
Ready to make this unforgettable dish? Let’s dive in!
Why This Flank Steak Recipe Works
Flank steak is a budget-friendly, flavor-packed cut that shines when cooked right. Pair it with sweet corn and a tangy spinach-feta sauce, and you’ve got a balanced, colorful, and satisfying meal. Here’s why this recipe is a winner:
✅ Quick-cooking – Flank steak cooks in under 10 minutes on the grill or stovetop.
✅ Bold Mediterranean flavors – The feta-spinach sauce adds a creamy, salty contrast.
✅ Perfect for summer – Sweet corn is at its peak, making this dish seasonal and fresh.
✅ High-protein & nutritious – Packed with iron, protein, and veggies in every bite.
Key Ingredients for Success
For the Steak:
- 1.5 lbs flank steak (look for good marbling)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt & black pepper
For the Corn & Spinach-Feta Sauce:
- 2 ears fresh corn (or 1 cup frozen, grilled or roasted)
- 2 cups fresh spinach
- ½ cup crumbled feta cheese
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 small shallot, minced
- 1 tbsp fresh dill
- Salt & pepper to taste
Step-by-Step Cooking Instructions
1. Prep & Marinate the Steak
- Pat the flank steak dry and score lightly (against the grain) for tenderness.
- Rub with olive oil, garlic, smoked paprika, cumin, salt, and pepper.
- Let marinate at least 30 minutes (or up to 4 hours for deeper flavor).
2. Cook the Steak to Perfection
Grill Method (Best for Smoky Flavor)
- Preheat grill to high heat (450°F+).
- Grill 4-5 minutes per side for medium-rare (internal temp: 130-135°F).
- Let rest 5-10 minutes before slicing (against the grain!).
Stovetop Method (Quick & Easy)
- Heat a cast-iron skillet on high.
- Sear steak 3-4 minutes per side for medium-rare.
3. Make the Spinach-Feta Sauce
- In a food processor, blend spinach, feta, Greek yogurt, lemon juice, shallot, and dill until smooth.
- Season with salt & pepper.
4. Grill the Corn
- Brush corn with olive oil, salt, and pepper.
- Grill 8-10 minutes, turning occasionally, until charred.
5. Assemble & Serve
- Slice steak against the grain into thin strips.
- Spread spinach-feta sauce on a platter.
- Top with steak and grilled corn.
- Garnish with extra feta and fresh herbs.
Pro Tips for the Best Results
✔ Don’t skip resting the steak – Keeps it juicy.
✔ Slice against the grain – Ensures tenderness.
✔ Use fresh corn in summer – Frozen works, but fresh is sweeter.
✔ Adjust sauce thickness – Add a splash of water if too thick.
Serving Suggestions & Pairings
🍷 Wine Pairing: A bold Cabernet Sauvignon or crisp Sauvignon Blanc.
🥗 Perfect Sides:
- Grilled asparagus
- Crusty bread (to soak up the sauce!)
- Simple arugula salad
Meal Prep & Storage Tips
- Fridge: Store steak & sauce separately for up to 3 days.
- Freeze: Steak (without sauce) freezes well for up to 2 months.
- Reheat: Gently warm steak in a skillet to avoid overcooking.
Final Thoughts
This Flank Steak with Corn, Feta, and Spinach Sauce is a flavor explosion—tender steak, smoky corn, and creamy, tangy sauce make it unforgettable.
Want more steak recipes? Try these next:
Made this recipe? Tag us @JuliasAlbum #FlankSteakFeast!
FAQ
Q: Can I use a different cut of steak?
A: Yes! Skirt or hanger steak works well too.
Q: Can I make the sauce ahead?
A: Absolutely—store it in the fridge for up to 2 days.
Q: Is this gluten-free?
A: Yes, just ensure your spices are gluten-free.
Now, fire up that grill and enjoy! 🔥🥩