Yield: 4 Servings
|BARB DAY - GWHP32A-----|
|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
Recipe By :