| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
|
Strip steaks, (12-ounce) |
| 2 |
tb |
Lime juice |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic, crushed |
| 1 1/2 |
ts |
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 |
tb |
Cider vinegar |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Celery seeds |
| 1/8 |
ts |
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:
“The church is prayer-conditioned.”