Skirt Steak With Corn Cakes

Skirt Steak With Corn Cakes
Christopher Baker
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
plus 1 teaspoon olive oil
1
pound
skirt steak, cut into 4 pieces
1
teaspoon
chili powder
kosher salt and black pepper
3/4
cup
all-purpose flour
1/2
cup
cornmeal
1/2
teaspoon
baking powder
1
cup
whole milk
1
large egg
1
cup
corn kernels (from 1 to 2 ears), plus more for serving
sour cream, fresh salsa, grated Cheddar, cut-up avocado, fresh cilantro, hot sauce, and lime wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing.
  2. Meanwhile, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Make a well in the center and add the milk, egg, and 1 tablespoon of the oil. Whisk together the wet ingredients, then incorporate the dry ingredients (do not overmix). Mix in the corn.
  3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.
  4. Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.
Charlyne Mattox
June 2011

Nutritional Information

  • Per Serving
  • Calories 501
  • Fat 21 g
  • Sat Fat 6 g
  • Cholesterol 111 mg
  • Sodium 912 mg
  • Protein 32 g
  • Carbohydrate 45 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 105 mg
What does this mean? See Nutrition 101.

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