Easy Flank Steak Taco Bowls (with creamed spinach & corn)

3 Reviews / 5 Average
Something about the flavor of the red wine vinegar in the cilantro sauce on this finished flank steak is just so unexpectedly yummy! These Easy Flank Steak Taco Bowls are perfect for busy weeknights in the summer.
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Easy Flank Steak Taco Bowls on 100 Days of Real Food

The first time I tried it (thanks to a Real Simple recipe), I knew I had to come up with a way to share it with you. These Flank Steak Taco Bowls, prepared with bags of ready rice, quick-cooking corn and spinach, and easy-to-crumble cheese, came together even more quickly than I was expecting. So, this is for sure an easy weeknight meal. Plus, you can double it and have a spectacular lunch bowl waiting for you the next day! Now, that’s my kind of meal. :)

As I mentioned earlier this summer, I’ve been working on getting my grill on. Meaning, I am trying to learn not only how to use our outdoor grill, but to feel confident doing it! Any other ladies out there feeling good about using the grill? There won’t be any more relying on my husband for that task, although it is always nice to have his help. More on that story here.

Easy Flank Steak Taco Bowls on 100 Days of Real Food

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8 thoughts on “Easy Flank Steak Taco Bowls (with creamed spinach & corn)”

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  1. This recipe looks absolutely delicious.

    But being a vegetarian I’m gonna try swapping the flank steak out for lentils. I know it won’t taste the same but I feel like that sauce will keep it pretty flavorful even without the meat.

    Can’t wait to dig in. Thanks.