Beef Steaks with Tangy Corn Relish

Make it a Meal

Add these dishes to make a full meal:

Tex-Mex Bean Salad

Spanish Rice

Banana-Caramel Parfait

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 25 minutes

Yield: 4 servings

Ingredients

Beef:

4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound)

1/4 tsp garlic salt

Corn Relish:

1 tsp vegetable oil

1/2 red or green bell pepper, cut into 1/2-inch pieces

1 can (8-3/4 ounces) corn, undrained

1 Tbs distilled white vinegar

1/8 tsp ground red pepper

1/4 cup sliced green onions

Directions

Relish:

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.

Beef:

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.

To Serve:

Return corn relish to skillet. Add green onions; heat through. Serve with steaks.

Nutrition facts

Serving Size 1 serving

Calories 403

Calories from Fat 304 (75%)

% Daily Value*

52%Total Fat 34g

57%Saturated Fat 11.4g

Polyunsaturated Fat 5.2g

Monounsaturated Fat 14.5g

26%Cholesterol 77mg

18%Sodium 440mg

9%Potassium 318mg

1%Total Carbohydrate 2g

2%Dietary Fiber 0.5g

Sugars 1g

Sugar Alcohols 0g

45%Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath