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!!!

Horsradish Steak Wraps

For those of you who love horseradish this wrap is fabulous. It.s not too spicy with just enough tang. The recipe out of the Rachel Ray Magazine called for filet mignon. I can't always afford that so I went with a cheaper flank steak. It turned out great as far as I'm concerned and I didn't get any complaints from my family either. I served it here with a minted watermelon salad that's also fabulous and refreshing in the summer.

1/4       cup      2% Greek yogurt

2          tbsp     mayonnaise

2          tbsp     prepared horseradish, drained

1           clove   garlic  

                        olive oil for brushing

2                      onions, thick sliced and left in rings

                        salt and pepper

1 1/2    lb         flank steak, trimmed

4                      wraps

1           bunch  spinach, stems removed

Preheat your grill to medium.

Combine yogurt, mayonnaise, horseradish, and garlic. Set aside.

Brush the onions with olive oil and place them, rings intact, on the grill; season with salt and pepper. Cover the grill and cook until softened and lightly charred, turning once, about 5 minutes, then transfer to a bowl.

Pat the beef dry and brush with olive oil and season with the salt and pepper. Grill to desired doneness and transfer to a cutting board; let rest about 5 minutes. Thinly slice the meat cutting crosswise.

Grill the wraps just until warmed through but not crisp. Spread a heaping dollop of the horseradish sauce and layer the spinach, meat and grilled onions then roll up.

Serves 4

Recipe adapted from: Rachael Ray  |  June 2011

Enjoy!!!