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  • 2 Kansas City Strip Steaks
  • 2 Tbsp. sherry vinegar
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. shallot, minced
  • 1 Tbsp. kosher salt and cracked black pepper
  • 6 Tbsp. olive oil
  • 1 lb. mixed greens (spring greens, baby spinach, or any type of lettuce)
  • 4 Tbsp. roasted sunflower seeds
  • Source Customer Submission


Season steaks liberally with kosher salt and pepper. Set aside. Make vinaigrette by whisking vinegar, mustard, shallot, salt and pepper together and then slowly drizzle in the olive oil. Set aside. Place steak on preheated grill or in a hot sauté pan and cook until they reach the desired doneness (medium rare is recommended). Take off heat, place a pat of butter on each steak, cover with foil and let rest 10 minutes. Toss the greens with half of the vinaigrette until all the leaves are just lightly coated. Separate tossed greens into 4 separate chilled bowls. After meat has rested, slice into ¼ inch Kansas City Strip Steaks. Fan Kansas City Strip Steaks of steak on top of each salad. Drizzle a little more vinaigrette on top of the steak. Sprinkle with sunflower seeds, and shave some fresh parmesan on top. Serve.