HOMEMADE MONTREAL STEAK SEASONING
Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks-try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.
Provided by Anna Stockwell
Categories Flaming Hot Summer Spice Steak Pepper Dill Coriander Garlic Mustard Rub
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.
- Do Ahead
- Spice rub can be made 1 month ahead. Store in an airtight container.
MONTREAL STEAK SEASONING
Montreal steak seasoning offers heat and flavor without all the floral herbs many other blends have. Enjoy on meat, poultry, and potatoes.
Provided by Derrick Riches
Categories Ingredient Spice Mix
Time 5m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a small bowl. Stir well to mix.
- Sprinkle or rub onto your food of choice and enjoy.
Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1272 mg, Sugar 0 g, Fat 0 g, ServingSize 2/3 cup (10 servings), UnsaturatedFat 0 g
MONTREAL STEAK SPICE RUB
This is a wonderful blend of flavors for steak, potatoes or pork. You can also mix 3 tablespoons steak spice with 1/2 cup soy sauce and 1/2 cup of olive oil. Marinate steaks overnight in frig.
Provided by Kermit in Huntsville
Categories Low Cholesterol
Time 5m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine ingredients in an airtight jar and use within 6 months.
- Sprinkle on steaks before grilling.
Nutrition Facts : Calories 188.9, Fat 4.4, SaturatedFat 0.8, Sodium 18628.7, Carbohydrate 41, Fiber 15, Sugar 8.7, Protein 8.3
MONTREAL STEAK SPICE
A recipe from the cookbook "Ricardo- Meals for every occassion", sent to me by Katzen in the cookbook swap. Ricardo is a well known Canadian Chef. Thankyou Katzen. I haven't tried this recipe yet.
Provided by Jubes
Categories Canadian
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Use a grinder, coffe grinder or mortar to crush the peppercorns, coriander, dill seeds and pepper flakes.
- Add the remaining ingredients and mix well.
- Sprinkle generously on steaks, whole chiken before roasting, or tuna steaks before grilling.
Nutrition Facts : Calories 183.8, Fat 4, SaturatedFat 0.3, Sodium 27934.3, Carbohydrate 38.3, Fiber 11, Sugar 1.7, Protein 8.1
MONTREAL STEAK SPICE
Montreal institutions like Gibbys and Moishes have been selling their own classic steak spice for decades. Here's our take on the Montreal steak spice. This is an all-purpose seasoning used in many Montreal-style beef, pork, and steaky fish dishes.
Yield Makes 2 to 3 cups (200 to 300 g), about 60 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 225°F (110°C). In a bowl, stir together the onion, garlic, chiles, salt, sugar, and rosemary. Spread the mixture on a rimmed baking sheet and bake for 2 to 3 hours, or until the onions are dry. Keep an eye on the oven to make sure the onion pieces don't burn, and turn down the heat if they threaten to scorch.
- When the mixture is nice and dry, remove from the oven and let cool, then transfer to a food processor and pulse just two or three times to break up the clumps.
- Return the mixture to a bowl, add the coriander seeds, pepper, dill seeds, and paprika, and mix well. Transfer to a jar, cap tightly, and store in the fridge for up to 1 month. Or, freeze in a lock-top plastic bag for up to 6 months.
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