Kansas city strip steaks with corn relish
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.