Skirt Steak with Warm Caramelized Onion Pickle Butter, Hash Brown Potato Cakes, and Creamy Chive Corn Salad

Name: Skirt Steak with Warm Caramelized Onion Pickle Butter, Hash Brown Potato Cakes, and Creamy Chive Corn Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb skirt steak; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp vegetable oil; 6 tbsp unsalted butter; 1 cup yellow onion; 1/3 cup pickles; 1 tbsp pickle brine; 1.5 lb russet potatoes; 1 large egg; 3 tbsp all-purpose flour; 1/4 cup chives; 2 cups sweet corn kernels; 1/2 cup sour cream; 2 tbsp mayonnaise; 1 tbsp apple cider vinegar; 1/2 tsp smoked paprika; 1/2 cup celery

An original American-inspired dinner featuring seared skirt steak, a savory tangy butter with caramelized onions and pickles, crispy diner-style hash brown potato cakes, and a creamy sweet corn salad with fresh chives.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g skirt steak (secado with papel of cocina)
8 g salt (divided)
4 g black pepper (freshly ground, divided)
2 g garlic powder (for the carne)
30 ml vegetable oil (divided)
85 g unsalted butter (ablandada)
160 g yellow onion (sliced finas)
60 g pickles (chopped finely)
15 ml pickle brine (of a frasco of pepinillos)
700 g russet potatoes (peladas)
1 unit egg (beaten)
24 g all-purpose flour (for ligar)
12 g chives (chopped, divided)
300 g sweet corn kernels (fresh or descongelado)
120 g sour cream (for the ensalada)
30 g mayonnaise (for the ensalada)
15 ml apple cider vinegar (for the ensalada)
2 g smoked paprika (for the ensalada)
70 g celery (chopped muy fino)

Nutrition facts

per serving

690 kcal

Calories

35 g

Protein

34 g

Carbs

45 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsCelery

Instructions

1
1. Season the skirt steak with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, and the garlic powder. Let it rest at room temperature for 15 minutes while you prepare the other components.
2
2. For the warm butter, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the yellow onion with a pinch of salt and cook for 12-15 minutes, stirring, until golden and caramelized. Transfer to a bowl and mix with the unsalted butter, chopped pickles, pickle brine, and 1 tablespoon of the chives. Set aside.
3
3. Grate the russet potatoes on the coarse side of a grater. Wrap them in a clean towel and squeeze very well to remove as much liquid as possible. Mix the potatoes with the egg, all-purpose flour, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 tablespoon of chives.
4
4. Form 8 compact potato cakes. Heat a thin layer of the remaining oil in a large skillet over medium heat. Cook the cakes for 4-5 minutes per side until deeply golden and crisp. If you prefer to finish them in the oven, transfer them to a tray and keep them for 5 minutes at 400°F (200°C).
5
5. For the salad, cook the sweet corn in a dry skillet over medium-high heat for 4-5 minutes until lightly charred in spots. Let it cool for 5 minutes, then mix with the sour cream, mayonnaise, apple cider vinegar, smoked paprika, celery, 2 g (1/4 tsp) salt, the remaining chives, and a pinch of black pepper.
6
6. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the remaining vegetable oil and sear the steak for 3-4 minutes per side for medium-rare. Internal temperature should reach 130-135°F (54-57°C). For medium, cook to 140-145°F (60-63°C).
7
7. Transfer the steak to a board and let it rest for 8 minutes. Meanwhile, return the onion-pickle butter to the warm skillet for just 30-60 seconds over low heat so it softens and turns glossy without separating.
8
8. Slice the steak thinly against the grain. Serve with the hash brown potato cakes, a portion of creamy corn salad, and a generous spoonful of the warm butter on top or on the side.

Chef tips

Drying the potatoes thoroughly is the key to crisp cakes. If the skirt steak is very long, cut it into 2 pieces before searing so it fits the skillet more easily.

Substitutions

You can use flap steak or sirloin instead of skirt steak. The corn can be canned and drained. Chives can be replaced with finely sliced scallions. For a celery-free version, omit it and add a little more corn.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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