Beef steaks w/tangy corn relish

Yield: 4 Servings

Measure Ingredient
4 Chuck top blade steaks
Undrained -- boneless, 1/2"
1 teaspoon Vegetable oil
⅛ teaspoon Red pepper -- ground
½ Bell pepper -- red or green
¼ teaspoon Garlic salt -- cut into 1/2"
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

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