Beef Steaks With Tangy Corn' Remsh Recipe
Ingredients
| Boneless beef chuck | 4 , cut 0.5 inch thick (Top Blade Steaks) | |
| Vegetable oil | 1 Teaspoon | |
| Green bell pepper/Red bell pepper | 1⁄2 , cut into 0.5 inch pieces | |
| Canned whole kernel corn | 8 3⁄4 Ounce, undrained | |
| White vinegar | 1 Tablespoon | |
| Ground red pepper | 1⁄8 Teaspoon | |
| Garlic salt | 1⁄4 Teaspoon | |
| Sliced green onions | 1⁄4 Cup (4 tbs) |
Directions
Heat oil in lg.nonstick skillet over medium heat; add bell pepper.
Cook and stir 3 minutes.
Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2-3 minutes:
Remove relish from skillet; keep, warm.
Heat same skillet over medium high heat.
Add beef steaks; cook 3 minutes or to desired doneness, turning once.
Season with garlic salt.
Return corn relish and add onions to skillet.
Cook 1 minute or until heated through.
Recipe may also be prepared using beef rib eye, tenderloin or eye round steaks cut 1/2 inch thick.
Cook and stir 3 minutes.
Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2-3 minutes:
Remove relish from skillet; keep, warm.
Heat same skillet over medium high heat.
Add beef steaks; cook 3 minutes or to desired doneness, turning once.
Season with garlic salt.
Return corn relish and add onions to skillet.
Cook 1 minute or until heated through.
Recipe may also be prepared using beef rib eye, tenderloin or eye round steaks cut 1/2 inch thick.
Chef
