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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.
Try this Creamed Corn too!
Easy Flank Steak Taco Bowls
Ingredients
For the cilantro sauce
- 1 cup cilantro leaves (fresh, chopped)
- 1/4 red onion (diced)
- 1 jalapeno (seeded and minced)
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon salt
For the steak
- 1 1/4 pounds flank steak
- salt & pepper (to taste)
For the creamed spinach and corn
- 1 teaspoon olive oil
- 1/4 red onion (diced)
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper ((cayenne) or black pepper)
- 1 16 ounce bag frozen corn (or equivalent fresh kernels—about 2 2/3 cup)
- 2 cups spinach leaves (fresh, chopped)
- 1/2 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!
These were delicious! The creamed corn and spinach made the dish!
Delicious mixture of flavors!
Glad you enjoyed them! – Nicole
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.
We’d love to hear how it tastes with lentils! – Nicole
Sure, I’ll make it over the weekend and let you know :).
This was so delicious and easy! Perfect meal to enjoy out on the deck during a summer evening!!
Great! Glad to hear you enjoyed it. – Nicole