Ingredients
- 2 900g Flank Steaks
- 2 Tbsp Olive Oil (For Cooking)
- Mexican Spice Mix (See instructions)
- 2 Sweet Corn Cobs
- 1/2 Cup Feta, Crumbled
- Handful of Fresh Basil
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 1/2 Cup Spinach
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh oregano
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp chili flakes
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red chili flakes
- 1/2 tsp dried oregano
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch of ground cinnamon
- Pinch of ground cloves
Savory, satisfying, and bursting with flavour, this grilled flank steak is paired with a creamy spinach sauce and a crisp corn and feta salad for a truly delightful meal. Each bite is a perfect balance of hearty protein, fresh vegetables, and vibrant textures, making it an ideal choice for a nourishing lunch or dinner that’s as colourful as it is delicious.
Serves: 2
High protein, Gluten-free, Can be made dairy-free (swap feta and omit cheese)
Instructions:
- Prepare the Corn & Feta Salad: Roast corn cobs in the oven at 200°C for about 20 minutes, while the corn is roasting, cook your brown rice. Once corn is tender, char it over an open flame or under the grill until slightly blackened. Slice kernels off the cob and combine in a bowl with feta, basil, olive oil, and lemon juice. Mix well.
- Make the Creamy Spinach Sauce: Combine Spinach, Cilantro, Parsley, Garlic, Oregano, Lemon Juice, Olive Oil, Red Wine Vinegar, Chilli Flakes in a food processor and blend until smooth.
- Prepare the Mexican Spice Mix: Combine Chilli Powder, Garlic Powder, Onion Powder, Chilli Flakes, Dried Organo, Paprika, Ground Cumin, Salt, Balck Pepper, Ground Cinnamon, Ground Cloves in a bowl. Mix well.
- Cook the Steak: Rub the spice mix evenly over the flank steak and let it rest for 10 minutes. Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook steaks for 3–4 minutes per side for rare to medium-rare, or longer if preferred.
- Assemble the Dish: Place a scoop of warm brown rice on each plate. Slice the flank steak thinly and lay over the rice. Top with the corn and feta salad. Drizzle with creamy spinach sauce and serve immediately.
Optional: Serve with Brown Rice and a drizzle of lemon juice.
Healthy Tips
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Choose lean flank steak to reduce saturated fat.
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Add extra spinach for fibre and nutrients.
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Include more fresh veggies in the salad for colour and vitamins.
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Use a light hand with creamy sauce or swap for yogurt-based dressing.