Dinner is served in less than 30 minutes with these simple Skirt Steak with Corn Cakes.

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.
Skirt Steak with Corn Cakes

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.

Skirt Steak with Corn Cakes

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 we are calling it a corn cake. 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.

Skirt Steak with Corn Cakes

ENJOY ~ Meagan

Skirt Steak with Corn Cakes

Ingredients:

2 tablespoons olive oil, divided
1 pound skirt steak, sliced
1 teaspoon chili powder
2 teaspoons salt, divided
1/2 teaspoon pepper
1 teaspoon garlic powder
3/4 cup flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 cup milk
1 large egg
1 cup corn kernels (drained)

Optional Toppings: cilantro, Monterrey jack cheese, sour cream, pico de gallo, lime wedges, salsa

Directions:

For the Steak

In a small bowl combine chili powder, 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sprinkle it generously over all sides of the skirt steak.

Pour 1 tablespoon of olive oil into a skillet over medium heat. Add the steak and cook 3 minutes on each side.

For the Corn Cakes

In a bowl add the flour, cornmeal, 1 teaspoon salt and baking powder. In a separate bowl combine the milk and egg. Slowly mix the wet and dry ingredients along with corn kernels.

Heat a griddle or skillet and pour about 1/2 cup of the batter into a circle. Cook 45 seconds on each side. Repeat until all of the batter is used.

Top with skirt steak and additional toppings.

Real Simple

All images and text ©.

Other fabulous recipes:

Asian Steak Bites – Barefeet in the Kitchen
Flank Steak Sliders– Tidy Mom
Mexican Street Corn Salad – The View From Great Island
Grilled Chicken Fajitas – Comfortably Domestic
Mexican Chocolate Avocado ice Cream – All Day I Dream About Food

 

 

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6 comments on “Skirt Steak with Corn Cakes”

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  4. This skirt steak looks amazing! I love that you paired it with corn cakes too. Thanks for the link to my steak bites too!

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