Montreal Steak Seasoning was the signature blend used by Montreal butchers to dry-brine grilled and smoked meats. Its flavor is similar to Easter European pickling spices, and is at its best when sprinkled on beef; however, it’s the perfect seasoning to perk up other meats, seafood, plus vegetables, and stews.
There are a ton of versions of this seasoning, that works well as a dry rub also. You could substitute smoked paprika, thyme, or rosemary, the possibilities are endless. It’s super easy to make, especially in a Ninja processor.
By the way, if you’ve never used the Ninja Master Prep, you should go for it. It can perform every function of a food processor, and more, in a flash, just like a Ninja warrior would. I use it for everything… from chopping ice to blending smoothies, shredding meat, to chopping veggies for salsa.
I’ve had more than my share of expensive food processors and threw them all to the curb after Bubba introduced to the Ninja!
The price is right, cleanup is a snap, it takes up little space. It’s powerful, more than words can say!
No-Salt Montreal Steak Seasoning
2 tablespoons Hungarian paprika
2 tablespoons crushed black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground coriander
1 tablespoon dill seed
1 tablespoon red chili pepper flakes
2 teaspoons mustard seed
Combine all ingredients, mix well, crush slightly, using mortar and pestle or pulse once or twice in a food processor.
Store at room temperature, tightly capped in an airtight container away from heat and light.
Keeps for 1 year.
Disclaimer: The opinions here are my own, no compensation for products.