- 4 (10 oz.) Kansas City Strip Steaks
- 4 lemons
- 4 slices rustic italian bread
- extra virgin olive oil of excellent quality
- sea salt of excellent quality
- ground black pepper
- Source Customer Submission
Season both sides of the Kansas City Strip Steaks with salt and pepper and grill over high heat, to medium. About six minutes per side, rotating a quarter turn every three minutes to create the cross-hatch grill marks. While the steaks are cooking, grill the bread until toasted on both sides and set aside. Slice the lemons, discarding the ends, leaving three thick slices per steak, grill these cook these until you get nice grill marks on each side, about two minutes. Remove the steaks from the grill and let rest five minutes. Slice each steak with your knife at a 45 degree angle from the cutting board and fan the steak on top of the crusty bread. Sprinkle the sea salt onto the meat and drizzle with the olive oil. Squeeze three lemon slices on top of each steak and place the lemon on top as garnish and serve.