Post by carnation037 on Jan 25, 2003 12:12:30 GMT -6
Beef Steaks with Tangy Corn Relish
4 boneless beef chuck top blade steaks, cut ½ inch thick
1 teaspoon vegetable oil
½ red or green bell pepper, cut into ½ inch pieces
1 can whole kernel corn, undrained
1 tablespoon white vinegar
1/8 teaspoon ground red pepper
¼ teaspoon garlic salt
¼ cup sliced green onions
In large nonstick skillet, heat oil over medium heat until hot; add bell
pepper. Cook and stir 3 minutes. Stir in corn, vinegar and ground red
pepper; continue cooking, uncovered, 2 to 3 minutes. Remove relish from
skillet; keep warm.
Heat same skillet over medium-high heat until hot. Add beef steaks; cook 3
to 5 minutes for medium rare to medium doneness, turning once. Season with
garlic salt. Return corn relish and add onions to skillet. Cook 1 minute or
until heated through. Makes 4 servings.
4 boneless beef chuck top blade steaks, cut ½ inch thick
1 teaspoon vegetable oil
½ red or green bell pepper, cut into ½ inch pieces
1 can whole kernel corn, undrained
1 tablespoon white vinegar
1/8 teaspoon ground red pepper
¼ teaspoon garlic salt
¼ cup sliced green onions
In large nonstick skillet, heat oil over medium heat until hot; add bell
pepper. Cook and stir 3 minutes. Stir in corn, vinegar and ground red
pepper; continue cooking, uncovered, 2 to 3 minutes. Remove relish from
skillet; keep warm.
Heat same skillet over medium-high heat until hot. Add beef steaks; cook 3
to 5 minutes for medium rare to medium doneness, turning once. Season with
garlic salt. Return corn relish and add onions to skillet. Cook 1 minute or
until heated through. Makes 4 servings.