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Skirt Steak With Corn Cakes
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Serves 4| Hands-On Time: 30m| Total Time: 30m Ingredients | |
2 tablespoons plus 1 teaspoon | olive oil |
1 pound | skirt steak, cut into 4 pieces |
1 teaspoon | chili powder |
kosher salt | |
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, for serving | |
fresh salsa, for serving | |
grated Cheddar, for serving | |
cut-up avocado, for serving | |
fresh cilantro, for serving | |
hot sauce, for serving | |
lime wedges, for serving | |
Directions 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. 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. 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. Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges. Nutritional Information Per Serving Calories 501 | |
21g | Fat |
Sat Fat 6g Cholesterol 111mg Sodium 912mg Protein 32g Carbohydrate 45g | |
5g | Sugar |
Fiber 3g
Iron 5mg
Calcium 105mg
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