Lunchbreak: Kansas City strip steak and heirloom tomato salad

Lunchbreak
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Bakersfield
330 E. Ogden Avenue
Westmont
(630) 568-3615
www.bakersfieldrestaurant.com

Prime Kansas City Strip Steak
Serves 4

Ingredients:

4 Each 16 oz. Kansas City strip steak
4 Ounces Standard Market Steak Dust

Directions:
Preheat grill to high heat. Clean grill grates. Season both sides of steak with seasoning. Place steak on grill and allow to cook Until grill marks are achieved. Flip steak and follow the same procedure. Move steak to cooler area on grill. Cook to desired temperature.

Herb Butter

Ingredients:
6 oz. room temperature unsalted butter
1/4 Cup fresh herbs chopped (thyme, tarragon, rosemary)
1 teaspoon smoked sea salt
1/2 teaspoon cracked black pepper
1 teaspoon fresh lemon juice

Directions:
Combine all ingredients in a mixing bowl or food processor. Place mixture in center of plastic film. Roll sides until round log is formed. Refrigerate. Cut into 2 oz. coins and place on cooked steak.

Heirloom Tomato Salad
Serves 4

Ingredients:
3 each heirloom tomatoes
1 each burrata cheese
2 ounces extra virgin olive oil
1 ounce balsamic glaze
1 teaspoon smoked sea salt
1/2 teaspoon cracked black pepper
1 ounce fresh basil

Directions:
Clean and slice heirloom tomatoes. Clip portions of burrata cheese and top tomatoes. Drizzle with extra virgin olive oil, balsamic glaze and salt and pepper. Garnish With fresh basil.

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