Coriander may be a spice that you don’t have in your pantry. The seasoning mix can certainly be made without it, so I am listing coriander as optional in the recipe. Use regular paprika if smoked is not available. If you don’t have Kosher salt or coarse ground black pepper, reduce those amounts by half.
Besides steaks and other meats, I use this in soups, hamburger steaks, and casserole dishes.
Sorta Montreal Steak Seasoning
2 T. Kosher salt
1 T. coarse ground black pepper
1 T. dried minced onion
1 t. garlic powder
1 t. crushed red pepper
1/2 T. dried thyme
1/2 T. dried rosemary
1/2 T. fennel seed
1 t. ground coriander (optional)
1 t dill weed
1 1/2 t. paprika (preferably smoked)
Combine all ingredients and mix well. Place in a spice grinder (it may take two batches) and grind until desired consistency. (I like mine still kind of coarse.) Store in a zip-top bag or an airtight container. Shake bag or container before measuring. Use about 1 T. per pound of meat. Makes about 1/2 cup.
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