Beef Steaks With Tangy Corn' Remsh
|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)|
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.