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)
Creamy Zucchini & Corn with Flank Steak
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
Heat a large skillet over Medium heat. Add the Olive Oil,Onions and Garlic. Cook for 3 minutes until just tender
Add the Zucchini and cover. Cook for about 9 more minutes until the Zucchini is tender
Add the Tomatoes and cover. Cook for 2 more minutes
Uncover and stir in the Corn, Salt, Pepper, Cumin and Red Pepper Flake
Stir in the Creme Sauce and allow to cook for 3 more minutes.
Combine the Water and Bouillon. Stir to dissolve
Stir in the Cilantro, Brown Sugar, Chili Powder, Oregano and Cumin. Pour into a Zip Lock bag and add the Steak
Allow the Steak to marinate in the fridge 4-24 hours
Heat a Grill pan over Medium-high. Grill the steak for 7-9 minutes per side (to chosen doneness)
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
Serve the Steak over the Vegetable Creme mixture and garish with Shredded Cheese and Cilantro