Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 lb

Frozen Products

  • Frozen Corn Kernels 1 1/4 lb

Produce

  • Cilantro 1/2 bunch

  • Limes 2

  • Fresh Chives 2 Tbsp

  • Italian Parsley 2 Tbsp

  • Red Tomatoes 2

  • Fresh Romaine Hearts 2

Spices

  • Kosher Salt 2 tsp

  • Black Pepper 2 pinches

  • Chili Powder 1 Tbsp

Dairy & Eggs

  • Goat Cheese 1/4 lb

Pantry

  • Olive Oil 1/4 cup

Preparation

  1. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven
  2. Flavor & Roast Corn

    Toss corn with oil, lime, chili powder, & salt. Bake for 20 minutes. Top with cilantro.

    • 1 1/4 lb Frozen Corn Kernels
    • 2 Tbsp Olive Oil
    • 2, juiced Limes
    • 1 Tbsp, *adjust to spice preference Chili Powder
    • 1 tsp Kosher Salt
    • 1/2 bunch, leaves removed Cilantro
  3. Prep Romaine

    Discard root end. Wash leaves & dry.

    • 2, chopped Fresh Romaine Hearts
  4. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 1 1/2 lb, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper
  5. Combine Herbs & Goat Cheese

    Fold herbs into goat cheese. Season. Mix well.

    • 2 Tbsp, minced Italian Parsley
    • 2 Tbsp, minced Fresh Chives
    • 1/4 lb Goat Cheese
    • 1 pinch Black Pepper
  6. Quarter Tomatoes

    Quarter tomatoes.

    • 2, quartered Red Tomatoes
  7. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 590 kcal  
Total Fat 31 g 40%
Total Saturated Fat 11 g 56%
Unsaturated Fat 20 g  
Cholesterol 125 mg 41%
Sodium 1470 mg 60%
Total Carbohydrate 32 g 12%
Good Source: Fiber 8 g 30%
Sugars Total 7 g  
Excellent Source: Protein 47 g 94%
Good Source: Vitamin C 39 mg 45%
Calcium Ca 175 mg 15%
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By Innit Culinary Team