4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about
1 pound)
1/4 tsp garlic salt
Corn Relish:
1 tsp vegetable oil
1/2 red or green bell pepper, cut into 1/2-inch pieces
1 can (8-3/4 ounces) corn, undrained
1 Tbs distilled white vinegar
1/8 tsp ground red pepper
1/4 cup sliced green onions
Directions
Relish:
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.
Beef:
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.
To Serve:
Return corn relish to skillet. Add green onions; heat through. Serve
with steaks.
Recipe courtesy of the National Cattleman’s Beef
Association
Nutrition facts
Serving Size 1 serving
Calories 403
Calories from Fat 304 (75%)
% Daily Value*
52%Total Fat 34g
57%Saturated
Fat 11.4g
Polyunsaturated Fat 5.2g
Monounsaturated Fat 14.5g
26%Cholesterol 77mg
18%Sodium 440mg
9%Potassium 318mg
1%Total
Carbohydrate 2g
2%Dietary
Fiber 0.5g
Sugars 1g
Sugar Alcohols 0g
45%Protein 22g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
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