Beef sirloin with homemade Montreal steak spices

Preparation 20 min
Cooking 8 min
Servings 2
Freezing I do not suggest

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Ingredients
Preparation
Comments

Why buy spices when you can do it at home! The taste is legendary and the mix can be kept almost infinitely!

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Spices

2 tablespoons peppercorns
1 tablespoon paprika
1 tablespoon dill seeds
1 tablespoon crushed cayenne pepper flakes
1 tablespoon granulated garlic
1 tablespoon coarse salt
1 tablespoon onion powder
2 teaspoons coriander seeds
2 teaspoons mustard seeds

Meat

2 thick beef sirloins, about 250 g each
Olive oil

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Preparation

In a food processor, put the ingredients for the spices and give several strokes to reduce to a powder, but keeping a small texture.
Take the sirloins out 30 minutes before cooking to temper them. Spread about 1 teaspoon spice blend per side and massage to evenly coat. Drizzle the meat with a good dash of olive oil on both sides.
Preheat the barbecue to maximum power. Oil the grates.
Place the steaks on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Turn meat over and repeat : cook 2 minutes, rotate 45 degrees and cook 2 minutes. At this point, depending on the thickness of your steaks, the cooking should be medium-rare. Place on a plate, wrap tightly in foil, and let rest for 5 minutes before slicing and serving!

Our sommeliers suggest

San Fabiano Calcinaia Cabernet-Sauvignon 2019

Tuscany, Italy

The San Fabiano Calcinaia Cabernet-Sauvignon is a Tuscan red from Italy that blends cabernet sauvignon and petit verdot, both with real backbone. They can hold their own against the crust of pepper, paprika and cayenne, and their tannins, the thing that dries out your mouth a little, love the fat in a good strip steak. This one wants a steak, not a salad. See the product

Buse, 5.8%

Microbrasserie de Tadoussac

Montreal steak spice is peppery and salty; a rye red ale speaks the same language. Its roasted grain and biscuit go after the crust on the meat, and its dried fruit notes follow the red beef. Not very sweet, it supports without ever getting ahead of the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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