Skirt Steaks with Corn Cakes and Fresh Salsa

I must say that this dish has become one of my favorites. The meat is juicy and the flavor of the salsa go's perfect with the chili powder on the meat. And then you have this corn cake underneath that soaks up all the juices from both. Yum! There weren't even any left overs for lunch the next day :( Ah well, I guess I'll just have to make it again. Yeah!!

Steak

1              lb            skirt steak

1              tsp          chili powder

                                salt and pepper to taste

Corn Cakes

3/4         c              all-purpose flour

1/2         c              cornmeal

1/2         tsp          baking powder

1              tbsp       olive oil

1              c              whole milk

1              lg             egg

Salsa

1              can         corn

2                              plum tomatoes, finely chopped

1/4         c              red onion, finely diced

1                              avocado, chopped

1/4         c              cilantro, finely chopped

1              tbsp       lime juice

                dash      garlic salt

                                shredded cheese

                                sour cream

                                hot sauce

                                lime

Heat grill to med-high. Season steak with chili powder, salt, and pepper. Grill for 3 to 4 minutes per side for med-rare. Let the meat rest 5 minutes before slicing.

In a medium bowl, whisk together the flour, cornmeal, and baking powder. In a separate bowl whisk together the olive oil, milk, and egg. Making a well in the middle add the milk mixture to the flour mixture, whisking to incorporate; don't over mix. Mix in 1/4 of the can of corn for the salsa in to the batter.

Heat a non-stick skillet coated with olive oil to medium high. Drop heaping spoonfuls of batter in to the skillet and cook until golden, turning once.

Serve the corn cakes topped with the steak, salsa, sour cream, shredded cheese, hot sauce, and lime wedges

Serves: 4

Recipe adapted from: RealSimple | July 2011

Enjoy!!!