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Beef Steaks With Tangy Corn' Remsh

Elitists.Kitchen's picture
Ingredients
  Boneless beef chuck 4 , cut 0.5 inch thick (Top Blade Steaks)
  Vegetable oil 1 Teaspoon
  Green bell pepper/Red bell pepper 1⁄2 , cut into 0.5 inch pieces
  Canned whole kernel corn 8 3⁄4 Ounce, undrained
  White vinegar 1 Tablespoon
  Ground red pepper 1⁄8 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Sliced green onions 1⁄4 Cup (4 tbs)
Directions

Heat oil in lg.nonstick skillet over medium heat; add bell pepper.
Cook and stir 3 minutes.
Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2-3 minutes:
Remove relish from skillet; keep, warm.
Heat same skillet over medium high heat.
Add beef steaks; cook 3 minutes or to desired doneness, turning once.
Season with garlic salt.
Return corn relish and add onions to skillet.
Cook 1 minute or until heated through.
Recipe may also be prepared using beef rib eye, tenderloin or eye round steaks cut 1/2 inch thick.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party
Servings: 
4

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