Beef Steaks With Tangy Corn Relish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Beef chuck top blade steaks, (boneless), cut 1/2" thick
1 tsp: Vegetable oil,
1/2: Red or green bell pepper cut into 1/2 inch pieces,
8 3/4 ounce: 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,
Directions:
Preparation time: 20 min.
1. Heat oil in large nonstick skillet over medium heat; add bell
pepper. Cook and stir 3 minutes.
2. Stir in corn, vinegar and ground red pepper; continue cooking,
uncovered, 2 to 3 minutes.
3. Remove relish from skillet; keep warm.
4. Heat same skillet over medium-high heat. Add beef steaks; cook 3
minutes or to desired doneness, turning once. Season with garlic
salt. 5.Return corn relish and add onions to skillet. Cook 1 miute or
until heated through.
Serving suggestion: Mixed green salad with your favorite dressing
Note: Recipe may also be prepared using beef rib eye, tenderloin or
eye round steaks cut 1/2 inch thick.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. Heat oil in large nonstick skillet over medium heat; add bell
pepper. Cook and stir 3 minutes.
2. Stir in corn, vinegar and ground red pepper; continue cooking,
uncovered, 2 to 3 minutes.
3. Remove relish from skillet; keep warm.
4. Heat same skillet over medium-high heat. Add beef steaks; cook 3
minutes or to desired doneness, turning once. Season with garlic
salt. 5.Return corn relish and add onions to skillet. Cook 1 miute or
until heated through.
Serving suggestion: Mixed green salad with your favorite dressing
Note: Recipe may also be prepared using beef rib eye, tenderloin or
eye round steaks cut 1/2 inch thick.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp