Beef steaks with tangy corn relish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Beef chuck top blade steaks (boneless), cut 1/2\" thick | |
| 1 | teaspoon | Vegetable oil |
| ½ | Red or green bell pepper cut into 1/2 inch pieces | |
| 8¾ | ounce | Whole kernel corn, undrained |
| 1 | tablespoon | White vinegar |
| ⅛ | teaspoon | Ground red pepper |
| ¼ | teaspoon | Garlic salt |
| ¼ | cup | Sliced green onions |
Directions
Preparation time: 20 min.
1. Heat oil in large nonstick skillet over medium heat; add bell pepper. Cook and stir 3 minutes.
2. Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2 to 3 minutes.
3. Remove relish from skillet; keep warm.
4. Heat same skillet over medium-high heat. Add beef steaks; cook 3 minutes or to desired doneness, turning once. Season with garlic salt. 5.Return corn relish and add onions to skillet. Cook 1 miute or until heated through.
Serving suggestion: Mixed green salad with your favorite dressing Note: Recipe may also be prepared using beef rib eye, tenderloin or eye round steaks cut ½ inch thick.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --