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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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