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Skirt Steak With Corn Cakes

Skirt Steak With Corn Cakes
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2011

Nutritional Information

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

Quick Tip

Skirt Steak
A thin, flavorful cut, skirt steak has a porous texture that easily absorbs the flavor of rubs and marinades. Hangar or flank steak is a good substitute.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.