Beef Steaks with Tangy Corn Relish Steaks

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.