- 4 10 oz. Kansas City Strip Steaks
- 4 lemons
- 4 slices of rustic Italian bread
- extra virgin olive oil
- sea salt and freshly ground pepper
- Source Customer Submission
Season both sides of Kansas City Strip Steaks with salt and pepper. Grill over high heat to desired temperature. While steaks are cooking, grill bread until toasted on both sides and set aside. Slice lemons, discarding the ends, leaving three thick slices per steak. Grill lemons about 2 minutes on each side. Remove steaks from grill and let rest 5 minutes. Slice each steak at a 45 degree angle and fan out on top of the crusty bread. Sprinkle sea salt on meat and drizzle with olive oil. Squeeze lemon slices on top of each steak and place them on top as a garnish.