Beef Steaks with Tangy Corn Relish Steaks
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
10 minutes
Cooking Methods
Pan Broiling
Pan Frying or Sauté
Stir Fry
Beef Types
Chuck
Round
Shortloin
Ingredients
- 4 chuck top blade steaks, cut 1/2-inch thick
- 1 tsp. vegetable oil
- 1/2 red or green bell pepper, cut into 1/2-inch pieces
- 1 can (8-3/4 ounces) whole kernel corn, undrained
- 1 Tbsp. white vinegar
- 1/8 tsp. ground red pepper
- 1/4 tsp. garlic salt
- 1/4 cup sliced green onions
Instructions
Heat oil in large nonstick skillet over medium heat. Add bell pepper. Cook 3 minutes while stirring.
Stir in corn, vinegar and ground red pepper. Continue cooking uncovered for 2-3 minutes.
Remove corn mixture from skillet and keep warm.
Heat same skillet over medium-high heat. Add beef steaks and cook 3 minutes per side or to desired doneness, turning once. Season with garlic salt.
Return corn mixture and add onions to skillet with steaks. Cook 1 minute or until heated through.
Tips from Our Cook
Recipe may also be prepared using beef rib eye, tenderloin, or eye round steaks cut 1/2-inch thick.
Nutritional Information
Nutrition Info per serving: 229 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 253 mg sodium; 11 g carbohydrate; 1.6 g fiber; 24 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 2.7 mg iron; 17.4 mcg selenium; 7.9 mg zinc.
