| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Beef | 4 | Servings | |
INGREDIENTS
| BARB DAY – GWHP32A—– | ||
| 4 | Chuck top blade steaks | |
| Undrained — boneless, 1/2" | ||
| Thick | ||
| 1 | ts | Vegetable oil |
| 1/8 | ts | Red pepper — ground |
| 1/2 | Bell pepper — red or green | |
| 1/4 | ts | Garlic salt — cut into 1/2" |
| Pieces | ||
| 8 3/4 | oz | Whole kernel corn — canned |
INSTRUCTIONS
Preparation time: 20 minutes Heat oil in a large nonstick skillet over medium heat; add bell pepper. Cook and stir 3 minutes. Stir in the corn, vinegar and ground red pepper; continue cooking, uncovered, 2 to 3 minutes. Remove relish from skillet; keep warm. Heat same skillet over medium-high heat. Add steaks and cook 3 minutes or to desired doneness, turning once. Season with garlic salt. Return corn relish and add onions to the skillet. Cook 1 minute or until heated through Note: Recipe may also be prepared using rig eye, tenderloin or eye round steaks, cut 1/2" thick. Serving suggestion: Mixed green salad with your favorite dressing. Source: Beef Industry Council Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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