Spice Up Your Life
Explore a world of flavor from the comfort of your home. Each month we will explore new spices, their history, and how to use them. Kits can be picked up in the Library or curbside.
(While supplies last.)
July Feature: Montreal Steak Seasoning
Montreal Steak Sweet & Spicy Rub:
½ tsp. - Red pepper flakes
1 tbsp. - Light Brown Sugar
1 – 2 tbsp. - Montreal Steak Seasoning (Provided)
1 & ½ lbs. - Boneless Ribeye Steak (Sirloin Strip works well too)
Combine red pepper, light brown sugar, and steak seasoning in a small bowl. Rub the mixture into the steak so that the meat is coated thoroughly. Grill the steaks on medium-high heat for 6-8 minutes per side OR until a meat thermometer registers 145 degrees. Allow meat to rest 3 minutes before serving.
During the 1940s and 1950s, Morris “The Shadow” Sherman, a broiler man who worked at Schwartz’s Deli in Montreal, has been credited with creating what is known today as Montreal steak seasoning. The spice blend was used to cure the beef brisket before it was smoked and steamed. After seeing Sherman sprinkling the seasoning over his own lunch, customers clamored for the same spices on their meals as well, and the Canadian steak invasion began!
The blend, however, did not originate in Montreal. It actually came over from Romania. In Romania they use a dry-rub for preparing meat, which comes from the Romanian “Pastrama,” the ancestor of pastrami. Prior to Romania, it was used by the Ottoman Empire to help cure and preserve meats. It was then brought over to Montreal by Jewish immigrants. The spice blend is primarily made of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.
Rub into salmon before roasting or pan-frying, sprinkle on buttered popcorn or baked potatoes, coat bacon with it before cooking, use as an instant pickling spice, sauté vegetables with a pinch, stir into a mustard sauce for sandwiches.
Appetizers and Dips
Vegetables & Vegetarian
Chicken & Poultry