Kansas city strip steaks with corn relish

Yield: 6 Servings

Measure Ingredient
2 Strip steaks, (12-ounce)
2 tablespoons Lime juice
¼ teaspoon Crushed red pepper
1 Clove garlic, crushed
1½ teaspoon Margarine
1⅓ cup Frozen whole kernel corn
½ cup Diced red bell pepper
¼ cup Chopped onion
1 Clove garlic, minced
1 tablespoon Cider vinegar
1½ teaspoon Sugar
1 teaspoon Worcestershire sauce
¼ teaspoon Celery seeds
⅛ teaspoon Crushed red pepper
Vegetable cooking spray

Trim fat from steaks. Combine steaks and next 3 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator 2 hours, turning occasionally.

Melt margarine in a medium saucepan over medium heat. Add corn and next 3 ingredients; cook 6 minutes, stirring frequently. Add vinegar and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 minutes; set aside.

Remove steaks from bag; discard marinade. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Broil 3 inches from heat 7-½ minutes on each side or until desired degree of doneness. Yield: 6 servings (serving size: 3 ounces steak and about 3 tablespoons relish).

Per serving: 173 Calories; 7g Fat (38% calories from fat); 17g Protein; 11g Carbohydrate; 45mg Cholesterol; 64mg Sodium NOTES : Cut diagonally across grain into thin slices; serve with corn relish.

Recipe by: Cooking Light, Mar/Apr 1993, page 75 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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