King Combo Recipe

Make batter

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

In a separate medium bowl or large measuring cup whisk the buttermilk, whole milk, 2 large eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine. Let the batter rest 10 minutes at room temperature to hydrate the flour and thicken slightly.

Cook pancakes

Heat a large nonstick or cast-iron skillet over medium heat. Brush or wipe with a little vegetable oil or melted butter. For a full stack plan on making 8–10 pancakes (about 1/3 cup batter each). Use a 1/3-cup measure to pour batter into the skillet, leaving space between pancakes.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the underside is golden and pancakes are cooked through, about 1–2 minutes more. Adjust heat if they brown too quickly. Transfer finished pancakes to a warm oven set to 200°F (95°C) to keep warm while you finish the stack.

If you need to reheat briefly before serving, stack pancakes separated with parchment and warm in the 200°F oven for 5–8 minutes.

Cook eggs (scrambled)

Crack 3 large eggs into a bowl, add salt and black pepper, and whisk until just combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Once butter is foaming but not browned, pour in the eggs.

Using a silicone spatula, gently stir and fold the eggs, allowing curds to form. Cook to your preferred doneness—soft and slightly runny or fully set—about 2–4 minutes. Remove from heat a moment before desired doneness; the residual heat will finish them. Keep warm until plating.

Marinate the steak

In a shallow dish or resealable bag combine soy sauce, olive oil, Worcestershire sauce, fresh lime juice, minced garlic, packed brown sugar, ground cumin, smoked paprika, cracked black pepper, and 1/2 tsp fine salt. Stir or shake to combine. Add the 12-ounce skirt steak, turning to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid over-marinating beyond 8 hours for skirt steak). Remove from refrigerator 20–30 minutes before cooking to come toward room temperature.

Cook the steak

Remove excess marinade and pat the steak dry with paper towels. Heat a heavy skillet (cast-iron preferred) or grill pan over high heat until very hot and smoking lightly. Add a thin film of oil if needed. Place the skirt steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~125–130°F). For medium, cook 3–4 minutes per side. Skirt steak is thin; avoid overcooking.

Transfer to a cutting board and tent loosely with foil. Rest 5–7 minutes to allow juices to redistribute.

Slice the steak against the grain into thin strips. Sprinkle chopped cilantro (optional) over the sliced steak.

Assemble the King Combo by stacking the warm pancakes on a plate to make a full stack (8–10 pancakes). Place the three eggs alongside or on top of the stack as desired.

Fan the sliced skirt steak next to the pancakes and eggs. Add a pat of butter to the pancake stack and serve maple syrup on the side.

Serve immediately while steak is warm and pancakes are fresh.