homemade Montreal steak spice

Life is bursting everywhere I look. The farmer next to us was surprised to learn that the gelding he was boarding for the winter turned out to be a bit of a stud! Two of his mares foaled this Spring.

Our neighbour grazes his horses in one of our lower pastures giving me perfect access to the little guys. While I tried to get this shot, an over protective “aunt” charged me and stayed between me and the curious colt. Next time, I’ll bring some treats!

Solomon’s seal, common iris, dandelion in seed and the lovely and rare glade bluet – that’s white – are in full bloom with absolutely no effort this year on my part. As hard as I work on my flower beds, I’m well aware that I am just their house keeper! As long as I keep things tidy, they do the rest!

Johnny -jump-ups have been one of my favorite heralds of Spring ever since I watched  Disney’s Alice in Wonderland. Perky, happy-faced tiny soldiers, standing at attention throughout most of the season.

Imagine a winter of eating oats and hay. I’d be galloping around that pasture too – yeehaw!

I’ve been working on my steak spice blend since last summer. My family loves Montreal Steak Spice but we always feel parched after we eat it. I wanted a spice blend to enhance the beef without over salting. This recipe is bang on!

Steak Spice

Makes ½ cup

2 tablespoons kosher salt or Maldon Sea Salt Flakes
2 tablespoon coarse ground black pepper
2 tablespoons paprika
1 tablespoon dried onion
1 tablespoon dehydrated garlic
1 1/2 teaspoons dried summer savory
1 1/2 teaspoons ground fennel seed.
1/2 teaspoon ground coriander

Place ingredients in a mason jar with a tight fitting lid and shake.
Will keep for months in a well covered jar.

THE LOVE: I grind my own black pepper, fennel seed and coriander seed. The flavour is better!

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one year ago: herbed monkey bread

two years ago: buttermilk fried chicken

Thanks for reading.