Beef Steaks with Tangy Corn Relish
Keep the family going with this quick favorite.
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
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.
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