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
• 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

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.