Rants, Recipes and Ramblings

Creamy Zucchini & Corn with Flank Steak

Note start cooking the Steak just before starting the Creme Sauce and the meal will all come together at the same time.

Veggies (note do ALL the prep before starting to cook)

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Course Main, Main Dish
Servings
Ingredients
Creme Sauce
Veggie Mix
Flank Steak
Course Main, Main Dish
Servings
Ingredients
Creme Sauce
Veggie Mix
Flank Steak
Instructions
Creme Sauce
  1. Heat the Oil in a sauce pan over Medium heat. Stir in the Flour then gradually pour in the Evaporated Milk while stirring constantly. Cook until the sauce thicken and just starts to bubble. Remove from Heat and cover
Veggies
  1. Heat a large skillet over Medium heat. Add the Olive Oil,Onions and Garlic. Cook for 3 minutes until just tender
  2. Add the Zucchini and cover. Cook for about 9 more minutes until the Zucchini is tender
  3. Add the Tomatoes and cover. Cook for 2 more minutes
  4. Uncover and stir in the Corn, Salt, Pepper, Cumin and Red Pepper Flake
  5. Stir in the Creme Sauce and allow to cook for 3 more minutes.
Flank Steak
  1. Combine the Water and Bouillon. Stir to dissolve
  2. Stir in the Cilantro, Brown Sugar, Chili Powder, Oregano and Cumin. Pour into a Zip Lock bag and add the Steak
  3. Allow the Steak to marinate in the fridge 4-24 hours
  4. Heat a Grill pan over Medium-high. Grill the steak for 7-9 minutes per side (to chosen doneness)
  5. Allow the Steak to rest for 5-10 minutes before slicing. Then cut against the grain into thin strips and cut each strip into bite-sized pieces
  6. Serve the Steak over the Vegetable Creme mixture and garish with Shredded Cheese and Cilantro
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Creamy Zucchini & Corn with Flank Steak

Great reinforcing flavors with lots of veggies and keeps the meat portion small.
Note start cooking the Steak just before starting the Creme Sauce and the meal will all come together at the same time.

Veggies (note do ALL the prep before starting to cook)

Creme Sauce for the Veggies

  • 1 T Olive Oil
  • 2 T Flour
  • 1 can (12 oz) Evaporated Milk

Veggie Mix

  • 1 T Olive Oil
  • 1 small Onion, chopped
  • 2 Garlic cloves, minced
  • 2 lbs Zucchini, quarter them length-wise then cut the quarters in 3/4″ chunks
  • 3 Plum Tomatoes, chopped
  • 15 oz Frozen Corn, defrosted and patted dry
  • 1 t Salt
  • 1/4 t Black Pepper, ground
  • 1/4 t Cumin, ground
  • 1/2 T Crushed Red Pepper flake
  • Shredded “Mexican” Cheese blend
  • Chopped Cilantro (optional)

Start with the Creme Sauce

Heat the oil in a sauce pan over Medium heat. Stir in the flour. Now gradually pour in the evaporated milk while stirring constantly. Continue stirring until the sauce thickens and just starts to bubble. Remove from heat and cover

Place onions and garlic in a large skillet over Medium heat with the oil and until tender, about 3 minutes.
Add the Zucchini and cover until tender, about 9 minutes
Add the Tomatoes and cover for another 2 minutes
Uncover and stir in the Corn, Salt, Pepper, Cumin and Red Pepper flakes
Stir the Creme Sauce into the mixture and heat for about 3 minutes
Serve garnished with the Shredded cheese and chopped Cilantro

Flank Steak

  • 3/4 Cup water
  • 3 T Beef bouillon, granulated or 3 cubes
  • 1/2 C chopped Cilantro
  • 2 T Brown Sugar, Dark
  • 2 T Chili Powder
  • 1 T Oregano, dried
  • 2 t Cumin, ground
  • 1 1/2 – 2 lb Flank Steak

Combine the water and bouillon until dissolved.
Stir in the Cilantro, Sugar, Chili Powder, Oregano and Cumin
Pour mixture into a 1 Gallon zip lock freezer bag and add the Steak
Coat the Steak in the marinade and place in the Refrigerator over night (or for at least 4 hours)

Heat Grill pan over Medium heat and place steak on pan.
Heat each side about 9 minutes per (or until desired level of doneness).
Allow the meat to rest for 5-10 minutes after it comes off the heat to retain the juices.
Cut the Steak, against the grain, into thin strips.
Cut the strips into small bite size pieces (about 3-4 pieces per strip)
Serve the Steak over the Veggie mixture