Saturday, June 30, 2012

Skirt Steak with Corn Cakes

If you plan to entice your kids to dinner with the promise of something called "corn cakes," and you promise them that it's like a pancake, make sure they actually like corn.  My kids are the crazy ones who don't.  Apparently.
They did eat around the corn as best they could and, once I removed all the "icky red" pieces of steak from their plates, they gobbled it up, as well.  I didn't have all the lovely accoutrements called for in the recipe, so I served our supper with a Salad with Creamy Dressing.  A hit with the husband and I.  I think the leftover corn cakes will be delicious for lunch tomorrow.

Skirt Steak with Corn Cakes
from Real Simple Magazine

  • 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
  • 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
  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, 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.
  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.

1 comment:

  1. My mom and dad made these corn beauties. They called them corn fritters. As a child I wouldn't even touch them but learned to love them. Silly kids. I have never tried skirt steak cooked in the skillet...I am going to try that!