Skirt Steak With Corn Cakes

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

Ingredients

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.
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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