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Beef Steaks with Tangy Corn Relish Beef Steaks with Tangy Corn Relish

Ingredients

4 boneless beef chuck top blade steaks, cut ½ inch thick (about 1 pound)
¼ teaspoon garlic salt
1 teaspoon vegetable oil
½ red or green bell pepper, cut into ½-inch pieces
1 can (8 3/4 ounces) corn, undrained
1 tablespoon distilled white vinegar
1/8 teaspoon ground red pepper
¼ cup sliced green onions

Instructions

4 boneless beef chuck top blade steaks, cut ½ 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. ¼ teaspoon garlic salt Tangy Corn Relish