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With 40 total servings, there’s something to satisfy every palate in this value-packed combo. Plan one big table-straining feast or space it out for a string of spectacular char-broiled meals.

  • 4 (8oz) Top Sirloin Steaks
  • 4 (7oz) Seasoned Boneless Chicken Breast
  • 16 (4.5oz) Classic Steakburgers
  • 16 (3.2oz) All Beef Hot Dogs
  • 4 (5oz) Twice Baked Potatoes
  • Steakburgers are packaged 2 per vacuum sealed package
  • Includes Original Steak Seasoning packet
  • Gluten free Twice Baked Potatoes
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips on how to cook steaks, recipes and more
  • Reg. $176.70 Now $139.95 Save $37!
  • Cooking

    Preparing Chicken Breasts

    Prepare, bake or grill our chicken breasts as you would any other chicken breast. Internal temperature should reach 160 degrees F.

    Preparing Steakburgers

    Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.

    No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.

    On the Grill: Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula.

    Grilling Machine: Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160 degrees.

    Broiling: Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.

    Pan Frying: Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160 degrees.

    Preparing Hotdogs

    Partially thaw Hot Dogs in the refrigerator. Use scissors or kitchen shears to cut through the packaging.

    Tip: The key to a juicy beef Hot Dog is to use tongs - never a fork. If you stab the dog, all the juices will run out. Whether grilling, broiling, steaming, pan frying or boiling, the goal is to always heat evenly and quickly.

    On the grill: Put partially thawed dogs on the grill and turn frequently to achieve even browning. It only takes a few minutes until they're perfect!

    Grilling Machine: Preheat machine for 5 minutes. Place Hot Dogs on the grilling machine and close lid. Use tongs, not a fork, to put them in and take them out.

    Broiling: Preheat oven on broil for 10 minutes. During broiling the oven door should remain ajar on electric ranges, but the door remains closed on gas ranges. (Consult your owner's manual for specific broiling guidelines).

    Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good! Hot dogs should measure a recommended internal temperature of 160F using a meat thermometer before serving.

    Preparing 5oz. Twice Baked Potatoes

    Microwave: Remove wrapper and place twice baked potato on microwavable dish.

    Frozen: Cook on high for 2 to 2 ½ minutes.

    Oven: Remove wrapper and place twice baked potato on baking sheet.

    Frozen: Bake at 400ºF. for approximately 25 min. or until tops are golden brown

    Preparing Top Sirloin

    Brush Top Sirloin Steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness

    Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.

     USDA Preparation Guidelines for Mechanically Tenderized Beef:
     Grill until product reaches 145F as measured by a food thermometer, and  hold the product at or above that temperature for 3 minutes.

    Please click below for more cooking directions:

    Grilling Directions

    Nutrition

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    Ingredients

     
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