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Lime Steak with Corn and Pepper Salsa

Recipe & picture courtesy of Certified Angus Beef

• 4 (4-ounce) Certified Angus Beef Boneless Chuck Steak or Chuck Eye Steak
• 1/4 cup fresh lime juice
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 (9-ounce) can whole kernel corn, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup salsa
• 2 tablespoons chopped fresh cilantro
• Salt and freshly ground pepper to taste


1. Combine lime juice, cayenne and olive oil into a zipper-locking plastic bag with steaks. Close securely and refrigerate for one hour.
2. In a small mixing bowl, combine green pepper, red pepper, onion, salsa and cilantro. Cover and refrigerate at least thirty minutes.
3. Remove steaks from marinade; pat dry and discard marinade. Season with salt and pepper and broil (or grill) to desired doneness. Remove from heat and allow to rest 5 minutes.
4. Warm corn and pepper salsa in a saucepan if desired. Serve with steaks.