Beef Steaks with Tangy Corn Relish4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound)
1/4 teaspoon garlic salt
1 teaspoon vegetable oil
1/2 red or green bell pepper, cut into 1/2-inch pieces
1 can (8 3/4 ounces) corn, undrained
1 tablespoon distilled white vinegar
1/8 teaspoon ground red pepper
1/4 cup sliced green onions
4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound) 1. Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper; cook and stir 3 minutes. Stir in corn, vinegar and ground red pepper; cook 2 to 3 minutes. Remove.
2. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 3 to 5 minutes for medium-rare to medium doneness, turning once. Remove; season with garlic salt.
3. Return corn relish to skillet. Add green onions; heat through. Serve with steaks.
1/4 teaspoon garlic salt
Tangy Corn Relish