Skirt Steak With Corn Cakes

Christopher Baker

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

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.
Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper. 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.
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.
Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.

By Charlyne Mattox, July 2011

See Nutritional Information for this recipe »

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.

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Quick Tip

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.