Kansas City Steak Sauce Recipes

KANSAS CITY STEAK STRIPS

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.

KANSAS CITY STEAK SAUCE

Steps:

• In a medium saucepan, heat the oil and cook the onion and celery over medium heat until softened, about 5 minutes. Add the anise seeds and cook, stirring, for 1 minute. Add the celery seeds and cook, stirring, for 30 seconds. Stir in the mustard until dissolved, then stir in the remaining ingredients. Bring to a boil, then reduce the heat to medium-low and simmer until lightly thickened, 15 to 20 minutes.
• The sauce can be made up to a month ahead and refrigerated. Return to room temperature before brushing on during last 20 minutes of grilling.

KANSAS CITY STRIP STEAK

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).

KANSAS CITY STEAKS WITH LOBSTER BéARNAISE SAUCE

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.