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Steak with Corn Cakes || Real Simple
Sour Cream, Avocado, Salsa, Cheddar Cheese, Cilantro, Hot Sauce, Lime
Ingredients
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.
Monday, July 2, 2012
Steak with Corn Cakes
Labels:
beef,
corn,
kids love,
pancake,
skirt steak
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