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Skillet Steak and Corn Recipe

Skillet Steak and Corn Recipe photo by Taste of Home

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This main dish combines canned vegetables and meat in a savory sauce. Cut into thin strips, the steak cooks quickly. When your family eats in shifts, skillet dishes like this are a breeze to warm up. Poultry lovers can substitute chicken for the beef.—Ruth Taylor, Greeneville, Tennessee

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Skillet Steak and Corn Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 pound boneless beef top round steak, cut into strips
1 medium onion, cut into 1/4-inch wedges
1/2 teaspoon dried thyme
2 tablespoons canola oil
3/4 cup red wine or beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (11 ounces each) Mexicorn, drained
Hot cooked rice

Directions

In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with low-sodium broth and no-salt-added tomatoes, calculated with out rice) equals 386 calories, 975 mg sodium, 70 mg cholesterol, 36 gm carbohydrate, 32 gm protein, 12 gm fat. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Skillet Steak and Corn in Quick Cooking March/April 1998, p7

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Skillet Steak and Corn

Skillet Steak and Corn

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Reviewed on Jul. 10, 2012 by Schele

Quick, simple, easy and tasty. I make this regularly.

Reviewed on Jun. 29, 2010 by angelasandoval

Meat nice and tender, flavors subtle...we thought it was fine, just didn't think it was anything special. I also thought it was better without the rice.

Reviewed on Aug. 16, 2008 by ibmz

one of my favorite recipes of all time .