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Skirt Steak with Corn Cakes

Posted By azestybite On In Meat | 5 Comments
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Dinner is served in less than 30 minutes with these simple Skirt Steak with Corn Cakes.

steak, parsley and cheese on top of a corn filled pancake
 
It’s that time again….another post by none other than the sous-chef (Shaun). 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.
steak, parsley and cheese on top of a corn filled pancake on top of a white cutting board for display

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.

close up of steak, parsley and cheese on top of a corn filled pancake

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 cornmeal 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 excellent 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.

over head shot of steak, parsley and cheese on top of a corn filled pancake

ENJOY ~ Meagan

steak, parsley and cheese on top of a corn filled pancake

Skirt Steak with Corn Cakes

Yield: 4+ servings

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)

Instructions

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.

Did you make this recipe?

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© azestybite
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