Beef Steaks With Tangy Corn' Remsh Recipe


Health IndexAverageServings4
Interest Group


 Boneless beef chuck4 , cut 0.5 inch thick (Top Blade Steaks)
 Vegetable oil1 Teaspoon
 Green bell pepper/Red bell pepper1⁄2 , cut into 0.5 inch pieces
 Canned whole kernel corn8 3⁄4 Ounce, undrained
 White vinegar1 Tablespoon
 Ground red pepper1⁄8 Teaspoon
 Garlic salt1⁄4 Teaspoon
 Sliced green onions1⁄4 Cup (4 tbs)


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.