Steak & Cornbread Waffles with Bourbon-Pecan Syrup

Steak & Cornbread Waffles with Bourbon-Pecan Syrup ingredients

• 1 lb Sirloin or Flank Steak
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil
• 1 cup Yellow Cornmeal
• 1 cup All-Purpose Flour
• 1 tbsp Baking Powder
• 2 tbsp Granulated Sugar
• 0.5 tsp Salt
• 1.5 cups Buttermilk
• 2 Large Eggs
• 0.25 cup Unsalted Butter
• 1 tbsp Chopped Jalapeño
• 1 cup Maple Syrup
• 2 tbsp Bourbon
• 0.25 cup Toasted Pecans
• 1 tbsp Unsalted Butter

How to make Steak & Cornbread Waffles with Bourbon-Pecan Syrup

1. Prepare the Bourbon-Pecan Syrup: In a small saucepan, combine 1 cup maple syrup, 2 tbsp bourbon, and 1 tbsp unsalted butter. Bring to a gentle simmer over medium-low heat, stirring occasionally. Remove from heat and stir in 1/4 cup chopped toasted pecans. Set aside to keep warm.
2. Prepare the Cornbread Waffle Batter: In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt.
3. In a separate medium bowl, whisk together 1.5 cups buttermilk, 2 large eggs, and 1/4 cup melted unsalted butter. If desired, stir in 1 tbsp chopped jalapeño for a hint of spice.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine. Allow the batter to rest for 5-10 minutes while you prepare the steak.
5. Prepare the Steak: Pat the 1 lb steak dry with paper towels. Season generously on all sides with 1 tsp salt and 1/2 tsp black pepper.
6. Heat 1 tbsp olive oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering and almost smoking.
7. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare (internal temperature 130-135°F), adjusting time for desired doneness. A thick steak may require slightly longer.
8. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-7 minutes before slicing to allow the juices to redistribute, ensuring a tender steak.
9. Cook the Cornbread Waffles: While the steak rests, preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray the waffle grids with cooking oil.
10. Pour approximately 1/2 to 3/4 cup of cornbread batter onto the hot waffle iron, or the amount specified for your model. Close the lid and cook for 4-6 minutes, or until the waffles are golden brown and crisp, and steam is no longer escaping.
11. Remove the cooked waffle and place it on a wire rack or baking sheet in a warm oven (around 200°F) to keep warm while you cook the remaining waffles. Repeat with the rest of the batter.
12. Assemble and Serve: Slice the rested steak against the grain into thin strips or medallions. Place 1-2 cornbread waffles on each plate, top generously with steak slices, and drizzle with the warm Bourbon-Pecan Syrup. Serve immediately.

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