Monday, July 2, 2012

Steak with Corn Cakes


Steak with Corn Cakes || Real Simple
Sour Cream, Avocado, Salsa, Cheddar Cheese, Cilantro, Hot Sauce, Lime

2 T plus 1 t olive oil
1 lb. skirt or flank steak
1 t chili powder
kosher salt and black pepper
3/4 c. all-purpose flour
1/2 c. cornmeal
1/2 t. baking powder
1 c. whole milk
1 large egg
1 c. 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

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.

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