Cornmeal Crusted Steak

The WonderMill ground corn really, really well.  One of the easiest things I was able to grind so far.

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On the coarse setting: cornmeal! Perfect for baking–or making steak?

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Cornmeal Crusted Steak

  • 1 T ground cumin
  • 1 T ground chili powder
  • 1/4 t cinnamon
  • 1/4 t black pepper
  • 1/2 t salt
  • 2 T coarse ground cornmeal

Pat the steak dry with a paper towel and combine all the spices.  I probably used half of this recipe on my steak, and if you want to save the rest, make sure you don’t contaminate it with raw meat.

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Heat a heavy skillet with 2 T canola oil until it’s hot and shimmery over medium-high heat.

Rub the cornmeal mixture into the steak, covering it generously.

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As an aside, you could probably go the whole chicken-fried steak route with this mixture as well, with flour and egg first to make a more substantial crust.  That’s not really what I was going for here, but I’m sure it’d be good too.

Pan-fry the steak to the desired doneness.  I probably did six or seven minutes on each side, then covered it in foil and let it rest for ten minutes.  I wanted the steak rare, since I knew I’d only eat a little bit of it today and end up cooking it again during the next few days (fajitas, etc).

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The cornmeal gave the steak just a bit of a crunch that a regular dry rub doesn’t.  It was a really nice and easy way to dress up a boring steak.

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And since we’re talking about steak, I do have to get on my food blogger soapbox and talk about slicing the steak.

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  1. Slice against the grain.  Here’s a nice tutorial if you haven’t a clue what that means.  For the types of steak I usually buy (we aren’t talking filet mignon here), it can seriously make the difference between an enjoyable steak and an inedible one.
  2. Use a nice sharp knife.  My husband and my mom both bought me knives for Christmas, and it is so nice finally not having to saw through everything tougher than butter.  Why did I wait this long?

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Grain mills aren’t just for baking!

About A Full Measure of Happiness

So my blog,A Full Measure of Happiness, is my declaration of several truths about me: I love food, I love to eat, I love my body, and I love to be healthy. The more I decide to believe it, the more true it will be. My blog really marks the journey in which I am truly trying not to judge my self-worth by how skinny my arms look in my Facebook pictures, or by how small my jeans size is, or how few calories I can consume in a day.

I refuse to torture my body and my mind.

I want to have fun and cook food that is delicious and celebrates our bodies the way they are and the way they can be. On my blog you’ll find me trying to cook comfort food that is good for both my body and my spirit, experimenting with new grains, veggies, and recipes, and of course, making treats for those days we need a splurge. I’m trying to make healthy eating into a lifestyle, not a diet plan.

You can find me at www.fullmeasureofhappiness.com, or on www.facebook.com/afullmeasureofhappiness. I loved doing the grain mill challenge. Having a grain mill gave me the freedom to experiment with a variety of flours that are normally very expensive and difficult to find. I also undertook the challenge at the perfect time--my sister-in-law began eating gluten-free, and this gave me a reason to try baking with new ingredients. The WonderMill is fast, efficient, and easy to set-up and take down. I'd recommend it to anyone interested in exploring grains other than wheat for baking.
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