Skirt Steak With Corn Cakes

Photo: psfreeman

A thin, flavorful cut, skirt steak has a porous texture that easily absorbs the flavor of rubs and marinades. Hangar or flank steak is a good substitute. Recipe by Charlyne Mattox, July 2011. From the Real Simple website:

Yield: 4 servings
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Recipe Time

Prep Time:
Cook Time:
Rest: 5 Minutes


  • 2 tablespoon(s) plus 1 teaspoon olive oil
  • 1 pound(s) skirt steak, cut into 4 pieces
  • 1 teaspoon(s) chili powder
  • Kosher salt and black pepper
  • 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) cornmeal
  • 1/2 teaspoon(s) baking powder
  • 1 cup(s) whole milk
  • 1 large egg
  • 1 cup(s) corn kernels (from 1 to 2 ears), plus more for serving
  • âx80¢ Sour cream, fresh salsa, grated Cheddar, cut-up avocado, fresh cilantro, hot sauce, and lime wedges, for serving


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. Serve the corn cakes topped with the steak, corn, sour cream, salsa, Cheddar, avocado, cilantro, hot sauce, and lime wedges.
March 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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