Author Notes
My take on the familiar Montréal Steak Seasoning. With more flavour and less salt! Though traditionally for beef steak, I think this is also amazing on pork, sprinkled over mashed potatoes, on roasted root veggies and the like. —jonakocht
Ingredients
-
4 teaspoons
black peppercorns
-
1 1/2 teaspoons
coriander seeds
-
1 1/2 teaspoons
fennel seeds
-
1 1/2 teaspoons
dill seeds
-
1 teaspoon
caraway seeds
-
3/4 teaspoon
red pepper flakes
-
1 tablespoon
onion powder
-
2 teaspoons
garlic powder
Directions
-
Toast first 6 ingredients in a dry saute pan over low heat until the spices are fragrant, tossing every 30 seconds being very careful not to burn them. Coarsely grind in a mortar and pestle or pulse in a spice grinder.
-
Add the onion and garlic and keep in a sealed container in a cool, dark place.
See what other Food52ers are saying.