Recipe: Kansas City Strip Steaks with Corn Relish
For 0 Persons
Category: Meats
2 Strip steaks, (12-ounce)
2 tb Lime juice
1/4 ts Crushed red pepper
1 Clove garlic, crushed
1 1/2 ts Margarine
1 1/3 c Frozen whole kernel corn
1/2 c Diced red bell pepper
1/4 c Chopped onion
1 Clove garlic, minced
1 tb Cider vinegar
1 1/2 ts Sugar
1 ts Worcestershire sauce
1/4 ts Celery seeds
1/8 ts Crushed red pepper
Vegetable cooking spray
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
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.
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