Skirt Steak With Corn Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) plus 1 teaspoon olive oil |
1 pound(s) skirt steak, cut into 4 pieces |
1 teaspoon(s) chili powder |
kosher salt and black pepper |
3/4 cup(s) all-purpose flour |
1/2 cup(s) cornmeal |
1/2 teaspoon(s) baking powder |
1 cup(s) whole milk |
1 large egg |
1 cup(s) corn kernels (from 1 to 2 ears), plus more for serving |
/ยข 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 1/2 teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing.
2. Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and 1/4 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.
3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping 1/4-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.
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