| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Meats | 4 | Servings | |
INGREDIENTS
| 4 | Chuck top blade steaks | |
| Undrained, boneless 1/2" | ||
| Thick | ||
| 1 | t | Vegetable oil |
| 1/8 | t | Red pepper, ground |
| 1/2 | Bell pepper, red or green | |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 280.1mg
Potassium: 144.7mg
Carbohydrates: 11.7g
Fiber: 1.6g
Sugar: 1.9g
Protein: 1.6g