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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Beef Steaks with Tangy Corn Relish
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Ingredients: |
| 4 |
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boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound) |
| 1/4 |
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teaspoon garlic salt |
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Corn Relish: |
| 1 |
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teaspoon vegetable oil |
| 1/2 |
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red or green bell pepper, cut into 1/2-inch pieces |
| 1 |
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can (8-3/4 ounces) corn, undrained |
| 1 |
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tablespoon distilled white vinegar |
| 1/8 |
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teaspoon ground red pepper |
| 1/4 |
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cup sliced green onions |
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Instructions: |
| 1. |
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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. |
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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. |
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Return corn relish to skillet. Add green onions; heat through. Serve with steaks. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 229 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 253 mg sodium; 11 g carbohydrate; 1.6 g fiber; 24 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 2.7 mg iron; 17.4 mcg selenium; 7.9 mg zinc. |
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