Easy Flank Steak Taco Bowls

For the cilantro sauce

• 1 cup cilantro leaves fresh, chopped
• 1/4 red onion diced
• 1 Jalapeño 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).