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.
116 ounce bagfrozen cornor equivalent fresh kernels—about 2 2/3 cup
2cupsspinach leavesfresh, chopped
4 servingsbrown ricecooked (we like the already cooked microwavable packets to save time).
1cupcrumbled queso frescoor can sub shredded Monterey Jack
1jargreen salsafor serving (we like the tomatillo salsa from Trader Joe's).
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.
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!