|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The city of Montreal, Canada, is known for its flavorful seasoning for steak, aptly named Montreal steak seasoning. There are probably hundreds of recipes for this mixture, but they are all based on the same idea: The recipe provides heat and flavor without all of the floral herbs many other blends may have.
This seasoning mix was developed from the dry rub that is used in making Montreal smoked meat, which is a cured and smoked beef brisket. Once someone began using it on steaks and ribs, it became popular at both delis and steakhouses in Montreal, and eventually, spice-maker McCormick began selling the blend. This spice mix is delicious not only on beef, but also on chicken, vegetables, and even french fries.
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.
How to Use
Montreal seasoning is a classic seasoning for steaks. When using, make sure to bring the steak to room temperature by taking it out of the refrigerator 30 to 60 minutes beforehand. Add the seasoning (to your taste) immediately before cooking; if put on too far in advance, the salt will draw water out of the meat and make for a dry steak.
The spice rub can also be used on chicken, pork, or salmon. It's also a great seasoning for potatoes, including french fries, baked potatoes, hash browns, and potato puffs. Steamed, grilled, or roasted vegetables such as broccoli, mushrooms, and zucchini taste great with it, too.
Montreal steak seasoning can also be made into a marinade. Add 1/2 teaspoon of the mix to 1/4 cup oil, 1/4 cup water, and 2 tablespoons vinegar.
How to Store
Store the seasoning in an airtight container and label the container with the date you prepared it. Keep in a cool, dark place for up to six months.
- If you don't want much heat, reduce or omit the cayenne pepper.
- If you are sensitive to onions, you can eliminate the granulated onion from the recipe and still enjoy the other flavors.
- For extra depth of flavor, substitute whole coriander seeds and toast them in a small skillet until they are browned. Then crush or grind them in a spice grinder or coffee grinder before adding them to the seasoning mix.