Kansas City Steak Strips Recipes

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.

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).

Steps:

• 1. Take steaks out of the refrigerator an hour before cooking. Place the steaks on paper towels. Add kosher salt to both sides and cover with paper towels.
• 2. Find something heavy and place on top of the steaks. I used my cast iron pan. If the steaks are pressed it will brown evenly. The salt sitting on the meat for an hour will draw the moisture out of the meat making it a more dense, flavorful steak. If you want to dry age them this way you can for up to 3 days in the fridge. Just make sure you change the paper towels frequently.
• 3. Pre-heat oven to 450. Heat vegetable oil and 2 tablespoons butter in skillet. Cover steaks in seasoning, and rub with oil.
• 4. Add steaks to the pan. Once it's very hot and the butter is starting to brown. Cook 2 min per side.
• 5. Place in an oven-safe dish. Cover each steak with a tablespoon of butter. Cook for 5 - 7 min depending on how well done you want it.
• 6. Remove from oven. Rest steaks for 5 min tented with foil to keep the heat in. Enjoy!!

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.