Kansas City Strip Steaks with Corn Relish

6 Servings

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Kansas City Strip Steaks with Corn Relish Ingredients

2 Strip steaks, (12-ounce)	1 Clove garlic, minced
2 tb Lime juice	1 tb Cider vinegar
1/4 ts Crushed red pepper	1 1/2 ts Sugar
1 Clove garlic, crushed	1 ts Worcestershire sauce
1 1/2 ts Margarine	1/4 ts Celery seeds
1 1/3 c Frozen whole kernel corn	1/8 ts Crushed red pepper
1/2 c Diced red bell pepper	Vegetable cooking spray
1/4 c Chopped onion

Instructions for Kansas City Strip Steaks with Corn Relish

Trim fat from steaks. Combine steaks and next 3 ingredients in a large zip-top plastic bag. Seal bag; marinate in refrigerator 2 hours, turning occasionally. Melt margarine in a medium saucepan over medium heat. Add corn and next 3 ingredients; cook 6 minutes, stirring frequently. Add vinegar and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 minutes; set aside. Remove steaks from bag; discard marinade. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Broil 3 inches from heat 7-1/2 minutes on each side or until desired degree of doneness. Yield: 6 servings (serving size: 3 ounces steak and about 3 tablespoons relish). Per serving: 173 Calories; 7g Fat (38% calories from fat); 17g Protein; 11g Carbohydrate; 45mg Cholesterol; 64mg Sodium NOTES : Cut diagonally across grain into thin slices; serve with corn relish. Recipe by: Cooking Light, Mar/Apr 1993, page 75 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

Main Ingredient: BeefCuisine: Uncategorized