Skirt Steak with Corn Cakes

It’s that time again….another post by none other than the sous-chef (Shaun).  Every now and then its time for a nice  hardy meal to counter the healthier side of things.  Don’t get me wrong, I love all kinds of food and have never turned down anything Meagan is willing to cook for me.

Meagan and I first tried this recipe when my brother and his fiance made this for us during a holiday trip to Hereford, TX.  I wasn’t sure what to expect from this, but it turned out great.

When I hear anything to do with pancakes, I immediately think of breakfast every time.  But this isn’t your ordinary breakfast pancake.  It has a sweet taste from the mix of whole corn and corn meal with a light fluffy texture similar to a regular pancake.  And you know how we cook, what would any breakfast meal be without a good portion of pork or beef!  Skirt steak goes great with this dish and makes this meal a nice alternative to a traditional fajita dinner.  Just be sure not to over-cook it or it will get tough.

As Meagan always says, ENJOY!!

Skirt Steak with Corn Cakes  recipe from Michael Wied, original source Real Simple
Yield: 4

2 Tbsp olive oil
1 lb. skirt steak, cut into 4 pieces
1 tsp chili powder
2 tsp salt
1 tsp pepper
1 tsp garlic powder
3/4 cup flour
1/2 cup cornmeal
1/2 tsp baking powder
1 cup milk
1 lg egg
1 cup corn kernels (drained)

Corn Cakes
Combine flour, cornmeal, baking powder, 1 tsp salt, 1/4 tsp pepper and mix well
In another bowl mix the egg, milk and 1 tbsp of oil
Make a hole in the center of the dry mixture and pour wet ingredients into the bowl
Stir the batter, but make sure not to over mix
Combine corn into the batter and mix
Heat non-stick skillet on medium heat
Pour batter into skillet to desired size
Cook 2-3 minutes on each side
(Look for air bubbles to help determine when to flip)

Heat skillet and 1 Tbsp of oil on medium high
Trim any excess fat on skirt steak that is hardened
Season with chili powder, salt, pepper and garlic powder on both sides
(Thoroughly season steak so don’t be afraid to add more if needed)
Cook 3-4 minutes on each side for medium-rare
Let steak rest for 5 minutes before slicing

Suggested Toppings
Monterrey Jack Cheese
Sour Cream
Pico de Gallo
Lime wedges

Skirt Steak with Corn Cakes


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