Kansas City Strip Steak and Broccoli
Happy Super Bowl Sunday!
I could have just as easily prepared a Philly Cheesesteak dish, having no particular allegiance to either the Philadelphia Eagles or the Kansas City Chiefs. But I did have a fabulous dry-aged Porter Road Kansas City Strip in my freezer, begging to come out for this spectacular annual event.
In terms of origin, the Kansas City strip steak is named after Kansas City, a city historically known for its stockyards and meatpacking industry.
The Kansas City strip comes from the short loin, the same area as the New York strip, and is traditionally served bone-in. It features a good amount of marbling with a signature strip of fat along one side, contributing to its deep, beefy flavor and firm yet tender texture.
We’re all familiar with Beef & Broccoli, the classic Chinese-American stir-fry dish featuring tender slices of beef, marinated and stir-fried with crisp broccoli in a savory, soy-based sauce. The sauce includes garlic, ginger, and oyster sauce, creating a balanced umami flavor.
Here is a unique approach to the classic Beef & Broccoli dish. As the Kansas City Strip is traditionally served bone-in, the meaty bone is brushed with marinade and roasted, served atop the dish to savor the last bits of meat off the bone. Meat lovers will definitely approve, perhaps swoon over this rendition…