1 oz. cream cheese
1/2 container pomegranate yogurt
1 tsp. honey
Salt to taste
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
Make the pomegranate dollop: Combine the cream cheese, pomegranate yogurt, honey in a small bowl. Add salt to taste. Refrigerate.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 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 ¼ 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 overmix). Mix in the corn.
Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side.
Serve the corn cakes topped with the steak and a dollop of the pomegranate sauce.
I served this dish with a shaved zucchini salad. http://annacooks.weebly.com/1/post/2011/08/shaved-zucchini-salad-with-parmesan-and-pine-nuts.html