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

Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4

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.

Recipe may also be prepared using beef rib eye, tenderloin, or eye round steaks cut 1/2-inch thick.

Need help with this recipe? Go to: Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council