Kansas City Strip Steak Recipes

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KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE



Kansas City Steaks with Lobster Béarnaise Sauce image

Provided by Suzanne Tracht

Categories     Beef     Shellfish     Broil     Sauté     Mother's Day     Steak     Lobster     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 2 1/3-pound live lobster
1 cup (2 sticks) unsalted butter, divided
1 shallot, sliced
2 garlic cloves, chopped
1 dried red chile, such as Japones or de árbol
1/2 teaspoon paprika
1/4 cup Sherry wine vinegar
2 tablespoons chopped shallot
1 tablespoon capers, chopped
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water
1 tablespoon chopped fresh tarragon
6 14- to 16-ounce 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks
Coarse kosher salt

Steps:

  • Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
  • Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
  • Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
  • Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.

KANSAS CITY STEAK STRIPS



Kansas City Steak Strips image

Sauced steak strips are combined with green beans, mushrooms and onions, then served over egg noodles. Serve with a salad and some garlic bread for a great meal. From an Easy Everyday Cooking recipe card.

Provided by Tee Lee

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb lean round steak, trimmed
4 tablespoons butter or 4 tablespoons margarine, divided
1 (10 ounce) can mushroom pieces, drained
1 cup onion, chopped
1 1/2 cups chili sauce (store-bought or try Make Your Own Chili Sauce)
2 tablespoons all-purpose flour
1/2 cup cold water
1 (9 ounce) package frozen cut green beans, cooked and drained
8 ounces egg noodles, cooked and drained

Steps:

  • Cut steaks into thin strips.
  • Heat 3 tablespoons butter in a large skillet over medium-high heat.
  • Add mushrooms and onion and saute about 2 minutes, until tender, then remove with a slotted spoon and set aside.
  • Add remaining butter to skillet, then add steak strips.
  • Saute for 5 minutes, stirring occasionally, or until strips are browned on all sides.
  • Add chili sauce, cover and simmer about 10 minutes or until meat is tender.
  • Blend flour with cold water and stir into skillet.
  • Cook, stirring continually, for about 5 minutes or until mixture comes to a boil.
  • Reduce heat and return mushrooms and onions to skillet.
  • Add green beans and mix well.
  • Cook about 2 minutes, or until beans are heated through (do not boil).
  • Serve over hot egg noodles.

Nutrition Facts : Calories 454.8, Fat 15.8, SaturatedFat 7.7, Cholesterol 108.8, Sodium 513, Carbohydrate 45.7, Fiber 5.1, Sugar 3.8, Protein 32.8

KANSAS CITY STRIP STEAK



Kansas City Strip Steak image

From the Kansas City Barbecue Society Cookbook. (Note: The chilling time is included in the prep calculation.)

Provided by byZula

Categories     Steak

Time 1h22m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons prepared horseradish
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon beef bouillon granules
4 (8 ounce) top loin beef, steaks, cut 1-inch thick

Steps:

  • Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
  • Trim fat from the meat.
  • Rub mixture on both sides of steaks.
  • Cover; chill in refrigerator for 1 hour.
  • Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
  • (Allow 12 to 15 minutes for medium).

Nutrition Facts : Calories 261.4, Fat 17.2, SaturatedFat 6.8, Cholesterol 76, Sodium 363.4, Carbohydrate 3.8, Fiber 0.4, Sugar 2.6, Protein 22

KANSAS CITY STEAK STRIPS



Kansas City Steak Strips image

I have no idea where this came from, I've had it in my box for nearly 25 years. Quick weeknight dinner.

Provided by PrincessPage

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs top round steaks
3 tablespoons butter
1 cup green onion, sliced
1/2 cup beef broth
1/2 cup chili sauce
salt and pepper
14 1/2 ounces green beans, drained

Steps:

  • Cut meat into strips and brown in butter.
  • Add green onions and cook until soft, not brown.
  • Add broth and chili sauce, heat and scrape pan brownings.
  • Add green beans and heat through.
  • season to your liking with salt and pepper.
  • Serve over egg noodles.

Nutrition Facts : Calories 436.2, Fat 22.6, SaturatedFat 10.9, Cholesterol 140.3, Sodium 756.5, Carbohydrate 15.8, Fiber 5.4, Sugar 7.5, Protein 41.1

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