View single post by Vargr
 Posted: Fri Aug 6th, 2010 08:19 pm
PMQuoteReplyFull Topic
Vargr



Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5205
Status: 
Offline
Mana: 
 Montreal Steak seasoning (Also known as "Canadian Steak" for some brands), is one of this wuff's favorite seasonings for beef roasts, steaks, prime rib, etc.   In this recipe, we start with the store brand Montreal Steak as a base, and add to it to give a more "south-western" touch from cumin and chili powers, then kick it up even more with lots of fresh rosemary and basil. 

This was done as a "dry rub", wrapped in plastic, and is resting in the fridge for the flavors to enter the meat. We'll grill it tomorrow, and I'll post the results then.

1/4 C Montreal Steak (or Canadian Steak) seasoning.
1 Tablespoon cumin
1 Tablespoon chili powder
1/2 Tablespoon Ancho Chili powder
1 teaspoon Chipottle chili powder

1 Large branch of fresh rosemary, diced up VERY fine (about 2 Tbl of the diced result)

Fresh basil leaves, chopped fine (about 1/4 C).

Stir all together until combined. Spread liberally over both sides of a 1.5-2lb London Broil (top sirloin). Wrap tightly with plastic wrap and let rest overnight in the fridge.

Note - I used a "Jaccard" tenderizer ( http://www.amazon.com/Jaccard-Supertendermatic-16-Blade-Tenderizer/dp/B001343VTY/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1281140507&sr=1-4 )on one of the steaks, perferating it thoroughly once the spices were added to drive the spices deep into the meat while making it more tender.  The other was simply wrapped and chilled. I'll let folks know what, if any, difference it made.

Last edited on Fri Aug 6th, 2010 08:22 pm by Vargr



____________________
We grow not old, so long as we continue to chase our dreams.
Close Window