Stem and coarsely chop oregano.
Peel corn, rinse, and carefully remove kernels from cob.
Pat steaks dry, and season both sides with ¼ tsp. salt and pinch of pepper.
Make the Sauce
In a mixing bowl, combine sour cream, 1 Tbsp. Parmesan (reserve remaining for corn sauté), oregano, 1 tsp. olive oil, 1 tsp. water, and pinch of salt and pepper.
Place ciabatta halves on one side of prepared baking sheet. Top with half the garlic (reserve remaining for corn sauté) and 2 tsp. olive oil.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned, 2-3 minutes per side.
Transfer steaks to empty half of baking sheet.
Bake in hot oven until steaks reach a minimum internal temperature of 145 degrees and bread is lightly browned, 5-7 minutes.
Wipe pan clean and reserve.
While steaks roast, make corn sauté.
Make the Corn Sauté
Return pan used to sear steaks to medium heat and add 1 tsp. olive oil and corn. Stir occasionally until corn is lightly browned, 2-3 minutes.
Add garlic and spinach and stir occasionally until spinach is wilted, 1-2 minutes.
Remove from burner and stir in ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing steak with sauce and corn with remaining Parmesan. Bon appétit!