Beef sirloin with homemade Montreal steak spices

Name: Beef sirloin with homemade Montreal steak spices
Prep time: 20 min
Cook time: 8 min
Yield: 2
Cuisine: Québécoise
Ingredients: 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; 2 thick beef sirloins, about 250 g each; Olive oil

In collaboration
with Vins de l'état de Washington

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

These beef sirloin with homemade Montreal steak spices is a solid and simple recipe in collaboration with the wines of Washington State. 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

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!

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Our sommeliers suggest

San Fabiano Calcinaia Cabernet-Sauvignon 2019

Toscane, Italie

Produced by San Fabiano Calcinaia, this wine composed of Cabernet-Sauvignonà 90 % and small verdot at 10 % is a rich wine, with wooded and fruity aromas, on black cherry and very ripe red fruits. Long in the mouth, warm, and strong, the tannins remain flexible and the freshness is there. A must with a failed beef! See the product

Buse, 5.8%

Microbrasserie de Tadoussac

A rye red ale, the Buzzard will offer you notes of toasted cereal, cookie as well as spicy and fruity aromas reminiscent of candied and dried fruit flavors. The slightly fruity flavors of the beer will join the flavors of the red meat. The toasted and peppery notes from the cereal will combine with the Montreal steak spices. Not very sweet, this beer will support the recipe without overpowering its flavors. 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!