Skirt steak with corn cakes

Real Simple
Hands on:  30 minutes
Total:  30 minutes
Serves 4

2 Tablespoons plus 1 teaspoon olive oil
1 pound skirt steak, cut into 4 pieces
1 teaspoon chili powder
kosher salt and black pepper
3/4 cup all purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 cup whole milk
1 large egg
1 cup 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.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.  Season the steak with the chili powder and 1/2 teaspoon salt.  Cook for 3-4 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 1/4 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 over mix).  Mix in the corn.  

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat.  working in batches, drop heaping 1/4-cup portions of batter into the skillet and cook until golden brown and cooked through, about 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.

**Can substitute hangar or flank steak.