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.

Ingreadient

• 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
• 1 1/4 pounds flank steak
• salt & pepper (to taste)
• 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
• 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).)

Step by step

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).
2. Preheat an outdoor gas grill to medium-high heat (or prepare a charcoal fire). Season the steak generously with salt and pepper.
3. 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).
4. When done, slice the steak against the grain, cut the pieces in half, and toss together with the cilantro sauce until coated.
5. 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.
6. Add in the corn and cook until heated all the way through, another 3 to 4 minutes.
7. Add in the spinach and cream, and cook while stirring until the sauce thickens. Turn off the heat.
8. 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!