| 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.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”