Montreal Steak Recipes

Steps:

• Combine olive oil, soy sauce and Montreal Steak Seasoning in a glass dish or plastic bag.
• Add steak and cover dish or seal bag.
• Refrigerate 30 minutes or longer for extra flavor.
• Remove steak from marinade and discard marinade.
• Grill or broil to desired doneness.

Steps:

• Mix all& store in a glass container.

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.

Steps:

• Mix well. Add 1 lb. steak; marinate 30 minutes (or overnight). Grill.

Steps:

• ** Note: Substitute 6 Tbls Black peppercorn, depending on what is you have handy or preference.
• # Note: chilie peppers optional to taste, if you like it hot add more and with seeds
• Lightly toast each whole spice separately in a dry cast pan until it releases the aroma or starts to brown
• Then grind each spice separately to a fairly course texture due to the different hardness's of the spices. Some are harder than others and require more time in the grinder. As always, a cheap coffee grinder works great!
• Combine the newly ground spices and the "Just Add" spices in bowl till cool then put in a jar for storage.
• Rub on steak half an hour before cooking. The longer it marinades the better. I have added sage and used this on chicken and pork as well.
• This makes a large mason jar full (1 quart) I make enough to share lol.

Steps:

• Combine steak, olive oil, soy sauce and Montreal Steak Seasoning in a plastic bag and marinate overnight.
• Remove steak from refrigerator 1/2 hour before grilling, discard marinade and Grill to desired doneness.
• When steak is finished grilling, set aside and start grilling of onions as steak will need to "rest" a couple of minutes while it finishes cooking.
• Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
• Slice the baggete and hollow out, Layer thin slices of Roma tomato on bottom of bread add sliced steak ,top with grilled onions and top of bread.