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

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Something about the flavor of the red wine vinegar in the cilantro sauce on this finished flank steak is just so unexpectedly yummy! 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. 🙂

Easy Flank Steak Taco Bowls on 100 Days of Real Food

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

Easy Flank Steak Taco Bowls

A delicious, grilled steak bowl that’s perfect for summer.

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Easy Flank Steak Taco Bowls on 100 Days of Real Food

Ingredients

For the cilantro sauce

For the steak

For the creamed spinach and corn

  • 1 teaspoon olive oil
  • 1/4 red oniondiced
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper(cayenne) or black pepper
  • 1 16 ounce bag frozen cornor equivalent fresh kernels—about 2 2/3 cup
  • 2 cups spinach leavesfresh, chopped
  • 1/2 cup heavy cream

For assembly

  • 4 servings brown ricecooked (we like the already cooked microwavable packets to save time).
  • 1 cup crumbled queso frescoor can sub shredded Monterey Jack
  • 1 jar green salsafor serving (we like the tomatillo salsa from Trader Joe’s).

Instructions

For the cilantro sauce

  1. 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

  1. Preheat an outdoor gas grill to medium-high heat (or prepare a charcoal fire). Season the steak generously with salt and pepper.

  2. 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).

  3. 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

  1. 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.

  2. Add in the corn and cook until heated all the way through, another 3 to 4 minutes.

  3. Add in the spinach and cream, and cook while stirring until the sauce thickens. Turn off the heat.

For assembly

  1. 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!


Recipe 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.

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