Beef Steaks With Tangy Corn Relish
Total preparation and cooking time: 25 minutes
| 4 | boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound) |
| 1/4 teaspoon | garlic salt |
| Corn Relish: | |
| 1 teaspoon | vegetable oil |
| 1/2 | red or green bell pepper, cut into 1/2-inch pieces |
| 1 can | (8-3/4 ounces) corn, undrained |
| 1 tablespoon | distilled white vinegar |
| 1/8 teaspoon | ground red pepper |
| 1/4 cup | sliced green onions |
- Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper; cook and stir 3 minutes. Stir in corn, vinegar and ground red pepper; cook 2 to 3 minutes. Remove.
Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 3 to 5 minutes for medium rare to medium doneness, turning once. Remove; season with garlic salt.
Return corn relish to skillet. Add green onions; heat through. Serve with steaks.
Makes 4 servings.
Nutrition information per serving: 229 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 253 mg sodium; 11 g carbohydrate; 1.6 g fiber; 24 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 2.7 mg iron; 17.4 mcg selenium; 7.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
Courtesy of The Beef Council
