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 --

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