Grilled Flank Steak with Spinach Chimichurri and Fire-Charred Corn
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Ingredients
- For the Steak:
- 1 ½ lbs flank steak
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- For the Spinach Chimichurri:
- 1 cup fresh spinach
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 3 cloves garlic
- ½ cup olive oil
- 3 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp salt
- For the Corn:
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
Directions
- Prepare the Steak: Rub flank steak with olive oil, paprika, garlic powder, salt, and pepper. Set aside for 20 minutes to marinate.
- Grill the Steak: Preheat grill or grill pan over high heat. Cook steak 4 to 5 minutes per side for medium-rare or longer to desired doneness. Let rest 5 minutes, then slice thinly against the grain.
- Make the Chimichurri: In a blender or food processor, combine spinach, parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and salt. Pulse until smooth but still textured.
- Char the Corn: Brush corn with olive oil. Grill over medium-high heat, rotating often, until lightly charred. Sprinkle with feta and parsley.
- Assemble: Plate sliced steak drizzled with spinach chimichurri and serve with fire-charred corn topped with feta and herbs.
Tips for Meal prep
Cook steak slightly under your preferred doneness if storing for later, since reheating can cook it further. Store steak slices and chimichurri separately for up to 4 days in the fridge. Reheat steak quickly in a hot skillet or enjoy cold for salads and bowls. Grill corn in bulk and cut kernels off the cob for easier storage. Store chimichurri in a small jar—it keeps for 5 days and tastes even better after sitting overnight.
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