Easy Flank Steak Taco Bowls
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.
Servings 4 people
Ingredients
For the cilantro sauce
- 1 cup cilantro leaves fresh, chopped
- ¼ red onion diced
- 1 jalapeno seeded and minced
- 2 tablespoons olive oil
- 1 ½ tablespoons red wine vinegar
- ½ teaspoon salt
For the steak
- 1 ¼ pounds flank steak
- salt & pepper to taste
For the creamed spinach and corn
- 1 teaspoon olive oil
- ¼ red onion diced
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon red pepper (cayenne) or black pepper
- 1 16 ounce bag frozen corn or equivalent fresh kernels—about 2 ⅔ cup
- 2 cups spinach leaves fresh, chopped
- ½ cup heavy cream
For assembly
- 4 servings brown rice cooked (we like the already cooked microwavable packets to save time).
- 1 cup crumbled queso fresco or can sub shredded Monterey Jack
- 1 jar green salsa for serving (we like the tomatillo salsa from Trader Joe's).
Instructions
For the cilantro sauce
- Toss together all of the ingredients, from the cilantro to the salt, in a large bowl (large enough to fit the sliced steak when it's done).
For the steak
- Preheat an outdoor gas grill to medium-high heat (or prepare a charcoal fire). Season the steak generously with salt and pepper.
- Grill the steak until cooked all the way through, no longer pink in the middle, about 4 to 8 minutes per side (depending on the thickness). We like our flank steak done more than other cuts of steak (less chewy that way). While the steak is cooking start the corn (instructions below).
- When done, slice the steak against the grain, cut the pieces in half, and toss together with the cilantro sauce until coated.
For the creamed spinach and corn
- While the steak is on the grill, heat the olive oil in a large skillet over medium heat. Cook the onion, while occasionally stirring, until it begins to soften, 3 to 4 minutes. Stir in the spices to coat.
- Add in the corn and cook until heated all the way through, another 3 to 4 minutes.
- Add in the spinach and cream, and cook while stirring until the sauce thickens. Turn off the heat.
For assembly
- Divide the rice among four bowls. Top with the creamed spinach and corn, steak pieces, crumbled (or shredded) cheese, and then salsa. Serve as is or cover and store in the fridge for lunch the next day!
Notes
Adapted from Real Simple.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Flank Steak Taco Bowls
Amount Per Serving
Calories 645
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Cholesterol 147mg49%
Sodium 773mg34%
Potassium 806mg23%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 2g2%
Protein 41g82%
Vitamin A 2435IU49%
Vitamin C 10.5mg13%
Calcium 260mg26%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.