Steak with Tangy Corn Relish
Steak with Tangy Corn Relish
Serves: 4 Total Time: 25 minutes
Calorie: 403, Proteins: 22 g, Total Fat: 34 g, Fiber: 0.50 g, Sugar 1 g.


4 pound Boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound) 1/4 tsp garlic salt 1 tsp vegetable oil 1/2 each red or green bell pepper, cut into 1/2-inch pieces 1 can corn, undrained, 8 3/4 oz. can 1 Tbs distilled white vinegar 3/25 tsp ground red pepper 1/4 cup sliced green onions


Relish: Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper; cook and stir 3 minutes. Stir in corn, vinegar and ground red pepper; cook 2 to 3 minutes. Remove. Beef: Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 3 to 5 minutes for medium rare to medium doneness, turning once. Remove; season with garlic salt. To Serve: Return corn relish to skillet. Add green onions; heat through. Serve with steaks.

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