Kansas City Grilled Steak
with Grilled Shrimp Bearnaise

Kansas City Strip Steaks differ from the New York Strip Steak in that the bone is left on. Although not readily available at your local grocery store, here is an easy way to buy these tasty grilled treats. Wait until Porterhouse or T Bone steaks are on sale. Have your butcher cut the Fillet side away from the Strip, on the Fillet side.

Steaks:
Season Kansas City Steaks (1 1/2” to 2” thick) with
The Dana Point Trinity©
*Two Guys Grilling© Mediterranean Sea Salt (lightly)
*Two Guys Grilling© Fine Ground White Pepper (light dusting)
*Two Guys Grilling© Granulated Onion (generously)
Allow to rest 10 minutes

Place on hot grill
Turn 3 times, every 4 minutes for 2”, 3 minutes for 1 1/2”
Remove to Serving Plates
Top with Grilled Shrimp Bearnaise

Grilled Shrimp Bearnaise:
< Hint: Grill the shrimp and set aside before you grill the steaks>
Season 8 (31-400 count shrimp-peeled/deveined tail-on frozen) lightly with:
The Dana Point Trinity©
*Two Guys Grilling© Mediterranean Sea Salt (lightly)
*Two Guys Grilling© Fine Ground White Pepper (light dusting)
*Two Guys Grilling© Granulated Onion (generously)
Two Guys Grilling© Chile Guajillo Molido

Place shrimp on griddle on hot grill (spritz the griddle with olive oil)
Grill 1 minute, turn over, grill 1 minute

Remove to cutting board

Prepare Knorr Bearnaise according to package instructions
Chop coarsely and add to Bearnaise, stir to combine

© 2006 Two Guys Grilling - David Biber, Michael Todd - All Rights Reserved