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Beef Steaks with Tangy Corn Relish

4 boneless beef chuck top blade steaks, cut 1/2-inch thick (about 1 lb.)
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 oz.) corn, undrained
1 Tbsp. distilled white vinegar
1/8 tsp. 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.

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