Skirt Steak With Corn Cakes

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 501 calories
    • 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


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


  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.