Beef Steaks with Tangy Corn Relish
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
Ingredients
Beef:
4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about
1 pound)
1/4 tsp garlic salt
Corn Relish:
1 tsp vegetable oil
1/2 red or green bell pepper, cut into 1/2-inch pieces
1 can (8-3/4 ounces) corn, undrained
1 Tbs distilled white vinegar
1/8 tsp ground red pepper
1/4 cup sliced green onions
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 403
Calories from Fat 304 (75%)
% Daily Value*
52%Total Fat 34g
57%Saturated
Fat 11.4g
Polyunsaturated Fat 5.2g
Monounsaturated Fat 14.5g
26%Cholesterol 77mg
18%Sodium 440mg
9%Potassium 318mg
1%Total
Carbohydrate 2g
2%Dietary
Fiber 0.5g
Sugars 1g
Sugar Alcohols 0g
45%Protein 22g