| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Meats | 6 | Servings | |
INGREDIENTS
| 2 | Strip steaks, 12-ounce | |
| 2 | T | Lime juice |
| 1/4 | t | Crushed red pepper |
| 1 | Clove garlic, crushed | |
| 1 1/2 | t | Margarine |
| 1 1/3 | c | Frozen whole kernel corn |
| 1/2 | c | Diced red bell pepper |
| 1/4 | c | Chopped onion |
| 1 | Clove garlic, minced | |
| 1 | T | Cider vinegar |
| 1 1/2 | t | Sugar |
| 1 | t | Worcestershire sauce |
| 1/4 | t | Celery seeds |
| 1/8 | t | Crushed red pepper |
| Vegetable cooking spray |
INSTRUCTIONS
Trim fat from steaks. Combine steaks and next 3 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator 2 hours, turning occasionally. Melt margarine in a medium saucepan over medium heat. Add corn and next 3 ingredients; cook 6 minutes, stirring frequently. Add vinegar and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 minutes; set aside. Remove steaks from bag; discard marinade. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Broil 3 inches from heat 7-1/2 minutes on each side or until desired degree of doneness. Yield: 6 servings (serving size: 3 ounces steak and about 3 tablespoons relish). Per serving: 173 Calories; 7g Fat (38% calories from fat); 17g Protein; 11g Carbohydrate; 45mg Cholesterol; 64mg Sodium NOTES : Cut diagonally across grain into thin slices; serve with corn relish. Recipe by: Cooking Light, Mar/Apr 1993, page 75 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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