Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| BARB DAY - GWHP32A----- | |
| 4 | Chuck top blade steaks |
| Undrained -- boneless, 1/2" | |
| Thick | |
| 1 teaspoon | Vegetable oil |
| ⅛ teaspoon | Red pepper -- ground |
| ½ | Bell pepper -- red or green |
| ¼ teaspoon | Garlic salt -- cut into 1/2" |
| Pieces | |
| 8¾ ounce | Whole kernel corn -- canned |
Preparation time: 20 minutes Heat oil in a large nonstick skillet over medium heat; add bell pepper. Cook and stir 3 minutes. Stir in the corn, vinegar and ground red pepper; continue cooking, uncovered, 2 to 3 minutes.
Remove relish from skillet; keep warm. Heat same skillet over medium-high heat. Add steaks and cook 3 minutes or to desired doneness, turning once.
Season with garlic salt. Return corn relish and add onions to the skillet.
Cook 1 minute or until heated through Note: Recipe may also be prepared using rig eye, tenderloin or eye round steaks, cut ½" thick. Serving suggestion: Mixed green salad with your favorite dressing.
Source: Beef Industry Council
Recipe By :
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