Kansas City steak is also called New York strip, Delmonico or shell steak in different regions of the United States. Enjoy it in this salad with green beans, artichoke hearts, radishes and seasonings.
1 teaspoon lemon pepper seasoning
1/4 teaspoon freshly ground black pepper
1 pound Kansas City strip steaks
1 8-ounce package salad greens
1/2 pound steamed green beans, halved
4 thinly sliced radishes
2 cans (10 or 14 ounces) water packed, rinsed and drained artichoke hearts, halved
1/4 cup reduced-fat mayonnaise
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 teaspoon anchovy paste
2 teaspoons snipped fresh chives
Mix together lemon pepper seasoning and pepper. Rub mixture all over steak and let stand 15 minutes. Heat heavy skillet over medium heat. Add the steak. Sear until done to taste, about six minutes on each side for medium-rare. Transfer to cutting board and let stand five minutes before slicing thinly.
Meanwhile, combine salad greens, green beans, radishes and artichoke hearts. Combine mayonnaise, vinegar, Worcestershire sauce, mustard, anchovy paste and chives. Reserve two-tablespoons of the dressing; pour remaining dressing over salad and toss to coat. Divide the salad among four dinner plates. Divide steak and place on salad. Spoon 1-1/2 teaspoons dressing over each salad.
Recipe makes 4 servings.
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