This spinach steak with corn and feta recipe brings together everything I love in one dish: juicy, seared flank steak, smoky-sweet corn kernels, and a tangy, herby spinach sauce that brightens the whole plate.
With a final touch of crumbled feta and fresh herbs, it’s a gorgeous and easy weeknight meal that feels fancy but comes together quickly.
Let me show you why this is a dinner worth repeating.
Why You’ll Love This Recipe
High flavor, low effort – Minimal prep, major flavor payoff.
Nutritious and balanced – Packed with greens, protein, and fresh veggies.
That spinach sauce! – A vibrant, garlicky sauce you’ll want to put on everything.
Skillet simplicity – Just one pan for the steak and corn.
Elegant yet approachable – Impressive for guests, easy for weeknights.
Ingredient Highlights
Here’s what you’ll need to make this flavorful skillet dinner:
Flank steak – A lean, tender cut that sears beautifully in a cast iron pan.
Corn on the cob – Boiled or grilled, it adds sweetness and texture.
Fresh baby spinach – The base of our bold green sauce.
Garlic + spices – Cumin, chili powder, salt, and pepper add deep flavor.
Olive oil & balsamic vinegar – For richness and zing in the sauce.
Feta cheese – Creamy, tangy crumbles that melt just slightly into the warm steak.
Fresh herbs – Chopped cilantro or parsley to finish everything off.
Pro Tips Before You Start
Use a cast iron skillet – It gives the steak a perfect crust and caramelizes the corn beautifully.
Slice against the grain – This keeps the steak tender.
Boil or grill your corn – Either method works; grilling adds extra smoky flavor.
Blend spinach sauce well – Let it run until silky smooth for best texture.
Prep ahead – You can make the spinach sauce a day in advance.
How to Make Spinach Steak with Corn and Feta
Step 1: Prepare the Corn
Boil 3 ears of corn for 5–10 minutes until just tender, then drain.
Once cool, stand each ear on a cutting board and slice off the kernels. Set aside.
Step 2: Make the Spinach Sauce
In a food processor, blend spinach, garlic, olive oil, balsamic vinegar, cumin, chili powder, and salt until completely smooth (about 3–5 minutes).
Scrape into a bowl and set aside.
Step 3: Season and Sear the Steak
Rub the flank steak with chili powder, salt, pepper, and 1 tablespoon of olive oil.
Heat a large cast iron skillet over medium heat for 3 minutes, then add another tablespoon of oil.
Sear the steak for 5 minutes per side (medium heat), adjusting to your desired doneness.
Remove and let rest before slicing against the grain into 1-inch strips.
Step 4: Finish in the Skillet
Add the final tablespoon of olive oil to the same skillet.
Return the sliced steak and its juices to the pan to warm through.
Push the steak to one side, add corn to the other, and gently reheat.
Step 5: Assemble and Garnish
Divide steak and corn between plates.
Drizzle steak with spinach sauce, sprinkle everything with feta cheese, and top with fresh cilantro or parsley.
What to Serve It With
Garlic bread – Perfect for soaking up extra sauce.
Mashed potatoes – Adds creaminess to balance the tangy feta.
Lemon rice or herbed couscous – For a Mediterranean flair.
Grilled veggies – Try zucchini, eggplant, or asparagus.
Variations / Substitutions
Swap the steak – Try sirloin or even grilled chicken thighs.
Use frozen corn – If fresh corn isn’t in season.
Make it dairy-free – Omit the feta or use a vegan feta alternative.
Add red pepper flakes – For extra heat in the spinach sauce.
Try goat cheese – As a softer, tangier alternative to feta.
Storage & Leftovers
Refrigerate – Store leftovers in an airtight container for up to 3 days.
Reheat – Warm in a skillet over low heat with a splash of water or oil.
Spinach sauce – Keeps in the fridge for up to 4 days and is great on other proteins or veggies.
Not freezer-friendly – This dish is best enjoyed fresh.
FAQs
How do I know when flank steak is cooked perfectly?
Use a meat thermometer—130°F for medium-rare, 145°F for medium.
Can I grill the steak instead of pan-searing?
Yes! Grill over medium-high heat for 5–6 minutes per side.
Is the spinach sauce spicy?
Not too spicy, just smoky and flavorful. Add more chili if you want heat.
Can I make this ahead?
Yes! Make the sauce and cook the corn ahead. Sear the steak just before serving.
What if I don’t have balsamic vinegar?
Red wine vinegar or lemon juice can work in a pinch.
Can I use arugula instead of spinach?
Yes, but it’ll have a more peppery bite.
What cut of steak besides flank would you recommend?
Skirt steak or sirloin tips also work beautifully in this recipe.
Final Thoughts
This spinach steak with corn and feta recipe is a celebration of vibrant color, bold flavor, and simple cooking.
It’s one of those meals that makes you feel like you’re eating something really special—even though it all came together in under an hour.
It’s perfect for date nights, dinner parties, or just because you want to treat yourself to something delicious.
Spinach Steak with Corn & Feta
Ingredients
Corn
- 3 ears corn on the cob or 2 cups kernels
Spinach Sauce
- 5 oz fresh baby spinach
- 1 large clove garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp ground cumin
- 1 tsp chili powder
- ¼ tsp salt
Steak
- 1 lb flank steak
- 1 tsp chili powder
- ½ tsp salt
- Black pepper to taste
- 3 tbsp olive oil divided
- 4 oz crumbled feta cheese
- Fresh chopped cilantro or parsley for garnish
Instructions
- Boil or grill corn. Cool and cut kernels off the cob. Set aside.
- In a food processor, blend spinach, garlic, oil, vinegar, cumin, chili powder, and salt until smooth. Set aside.
- Season steak with spices and oil. Sear in a hot cast iron skillet, 5 minutes per side.
- Rest, then slice thinly against the grain.
- Reheat sliced steak in skillet with olive oil and pan juices. Add corn to reheat on the side.
- See full steps with tips & photos → https://p4pd.org/spinach-steak-with-corn-and-feta/
Notes
- Corn Shortcut: Use thawed frozen corn—just sauté briefly instead of boiling.
- Make-Ahead: Whirl the spinach sauce up to a day ahead and store covered in the fridge.
- Steak Swap: Swap flank for skirt or flat-iron steak if preferred—adjust searing time accordingly.
