Recipe - Kansas City Strip Steaks With Corn Relish

2 Strip steaks, (12ounce)
2 tablespoon Lime juice
One fourth teaspoon Crushed red pepper
1 Clove garlic, crushed
1 One half teaspoon Margarine
1 1/3 cup Frozen whole kernel corn
One half cup Diced red bell pepper
One fourth cup Chopped onion
1 Clove garlic, minced
1 tablespoon Cider vinegar
1 One half teaspoon Sugar
1 teaspoon Worcestershire sauce
One fourth teaspoon Celery seeds
1/8 teaspoon Crushed red pepper
Vegetable cooking spray

Trim fat from steaks. Combine steaks and next 3 ingredients in a large
ziptop 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
heat 7One half minutes on each side or until desired degree of doneness. Yield:
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 MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.