Fried Jalapeño Cornbread and Lime Marinated Skirt Steak with Buttermilk Dressing and Blue Cheese Crumbles

Lime marinated skirt steak or venison steak — cornbread with a kick — and blue cheese! Is your mouth watering yet?

This recipe brings together three favorite flavors in one dish. It’s so good, it’s become my husband Scott’s new favorite. Of course, as a hunting family, sometimes we prefer to make this dish with venison instead of beef. Check out my Ten Tips to Know When Preparing Venison if you worry that wild game will be too tough or gamey.

Whether you choose venison or beef, steak and blue cheese dressing are a classic combination. At our house, we like to kick it up a notch with jalapeño cornbread. The lime-cilantro marinade with garlic and cayenne adds even more flavor.

skirt steak with blue cheese crumbles and fried jalapeno cornbread on skillet
Marinated skirt steak gets an incredible boost from jalapeño cornbread, buttermilk dressing, and a blue cheese topping. Try it with venison steak, too!

Here are step-by-step instructions to pull it all together.

The Fried Jalapeño Cornbread

  • In a medium-sized bowl, mix cornmeal, salt, and water together. You’ll want the consistency of thick cake batter. If it is too dry, add a little more water.
  • In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
  • Drop 2 tablespoons of cornmeal mixture into the oil, brown until a golden crust forms around the edges of the cornbread (about 2 minutes), and then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry.
  • Remove to a paper towel to drain and serve hot.

The Lime Marinated Skirt Steak or Venison Steak

  • In a bowl, whisk together parsley, cilantro, lime juice, garlic cloves, salt, pepper and cayenne. Pour into a gallon zip-top bag and place the skirt steak or venison steak into the bag. Refrigerate for at least an hour, turning at least once to marinade evenly.
  • Heat a grill or skillet over high heat. Remove steak from the bag and place on the grill or in the skillet. Cook over high heat and sear for 4 minutes on one side, then flip and cook another 4-5 minutes on the other side, or until the internal temperature reaches 135 degrees for medium rare.
  • Remove skirt steak / venison steak to a cutting board and tent with foil for at least 5 minutes. Cut very thinly against the grain.

The Blue Cheese Dressing

  • Place mayonnaise, sour cream, buttermilk, lemon juice, and blue cheese in a bowl and stir to combine. Season with salt and pepper.
  • Garnish with blue cheese crumbles and sliced green onions.
skirt steak with blue cheese crumbles and fried jalapeno cornbread on skillet

Fried Jalapeño Cornbread and Lime Marinated Skirt Steak / Venison Steak with Buttermilk Dressing and Blue Cheese Crumbles

This dish takes a classic combo – steak and blue cheese – and kicks it up a notch. It's delicious with either skirt steak or venison.
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Course dinner
Cuisine American

Ingredients
  

Fried Jalapeño Cornbread

  • 2 cups self-rising cornmeal
  • 1/2 teaspoon Kosher salt
  • 1 jalapeño, seeded and minced
  • 1 2/3 – 2 cups boiling water
  • 1/4 cup bacon drippings for frying
  • 1/4 cup vegetable oil for frying

Lime Marinated Skirt Steak

  • 2 pounds skirt steak or venison hindquarter sliced in half horizontally
  • ¼ cup fresh parsley chopped
  • ¼ cup cilantro chopped
  • ½ cup lime juice
  • 4 garlic cloves minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne
  • ½ cup olive oil

Blue Cheese Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • juice of 1/2 lemon
  • 1/2 cup crumbled blue cheese
  • coarse salt and freshly ground black pepper

Instructions
 

Fried Jalapeño Cornbread

  • In a medium-sized bowl, mix cornmeal, salt, minced jalapeño ,and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
  • In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
  • Drop 2 tablespoons of cornmeal mixture into the oil, brown until a golden crust forms around the edges of the cornbread (about 2 minutes), and then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry.
  • Remove to a paper towel to drain and serve hot.

Lime Marinated Skirt Steak

  • In a bowl, whisk together parsley, cilantro, lime juice, garlic cloves, salt, pepper and cayenne. Pour into a gallon zip-top bag and place the skirt steak or venison steak into the bag. Refrigerate for at least an hour, turning at least once to marinade evenly.
  • Heat a grill or skillet over high heat. Remove skirt steak from the bag and place on the grill or in the skillet. Cook over high heat and sear for 4 minutes on one side, then flip and cook another 4-5 minutes on the other side, or until the internal temperature reaches 135 degrees for medium rare.
  • Remove steak to a cutting board and tent with foil for at least 5 minutes. Cut very thinly against the grain.

Blue Cheese Dressing

  • Place mayonnaise, sour cream, buttermilk, lemon juice, and blue cheese in a bowl and stir to combine. Season with salt and pepper.
  • Garnish: blue cheese crumbles and sliced green onions
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2 Comments

  1. Pamala York says:

    I’m interested in the Fried Jalapeno Cornbread but I’m not seeing any Jalapenos listed in the recipe. Can you explain more as to how you incorporate the jalapenos into your recipe?

    1. Pamala, they are listed in the ingredients list and in the first part of the instructions. It’s 1 jalapeño minced. You add it to the cornmeal and hot water mixture. Hope you give this recipe a try! I think you’ll really love it.

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