Title: Beef Steaks W/tangy Corn Relish
Categories: Meats, Beef
Yield: 4 Servings

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

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