Beef Steaks with Tangy Corn Relish

4 boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound)
1/4 teaspoon garlic salt

Corn Relish:
1 teaspoon vegetable oil
1/2 red or green bell pepper, cut into 1/2-inch pieces
1 can (8-3/4 ounces) corn, undrained
1 tablespoon distilled white vinegar
1/8 teaspoon ground red pepper
1/4 cup sliced green onions

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.

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.

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

Makes 4 servings
Source: Cattleman's Beef Board