Source: Recipes and photos as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.

Juicey steaks topped with a tangy corn relish

Servings

1 lb Beef, chuck top blade, broiled, 0" trim , cut 1/2 inch thick (4 steaks)
0.25 tsp garlic salt
1 tsp vegetable oil
0.5 medium bell peppers , cut into 1/2-inch pieces (red or green)
8.75 oz Corn, canned , undrained
1 tbsp Vinegar, distilled, white
0.12 tsp ground red pepper (cayenne)
2 oz fresh green onions , sliced

1 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 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 Return corn relish to skillet. Add green onions; heat through. Serve with steaks.