Beef Steaks with Tangy Corn Relish: Main Image

Quick Facts

Nutrition Facts

Calories 368
  Calories from Fat 233 (63%)
(40%)Total Fat 26g
(50%)Saturated Fat 10g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
(27%)Cholesterol 82mg
(14%)Sodium 338mg
(14%)Potassium 477mg
Total Carbohydrate 13g
(7%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(42%)Protein 21g
* 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.

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Beef Steaks with Tangy Corn Relish


  • Beef: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

Corn relish is a refreshing accompaniment alongside a nice thick steak.


  • 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.

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The information presented here 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 December 2024.