Mix 1/4 cup olive oil, 2 tablespoons Balsamic Vineger and 2 teaspoons McCormick Montreal Steak Seasoning.
Add 1 pound steak.
marinate 30 minutes in a Ziplock bag.
Grill Broil.
Combine oil, soy sauce and Montreal steak seasoning in glass dish; add steak.
Refrigerate 1 hour.
Remove steak from marinade; discard marinade.
Grill or broil steak to desired doneness.
(You can also make beef kabobs by chopping beef into cubes prior to marinating.
Alternate beef cubes with pineapple chunks on skewers.)
Mix soy sauce, Worcestershire, liquid smoke and garlic in a bag or container. Add steaks and turn to coat. Marinate overnight turning once or twice.
Remove steaks and discard used marinade. Season with Montreal steak seasoning.
Grill to taste.
il, soy sauce and Montreal Steak Seasoning in a plastic bag
Combine olive oil, soy sauce and Montreal Steak Seasoning in a glass dish or plastic bag.
Add steak and cover dish or seal bag.
Refrigerate 30 minutes or longer for extra flavor.
Remove steak from marinade and discard marinade.
Grill or broil to desired doneness.
Wash and slice baby potatoes into 1 inch thick slices.
Put in roasting pan along with thinly sliced onion.
Sprinkle with the Montreal Steak seasoning.
Pour oil over top, toss to coat well.
Bake in 400\u00b0F oven for approximately 30 minutes, turning once.
Potatoes are done when they are golden brown, with soft centres.
- open up steak package
- sprinkle salt over
Rub meat with steak spice.
Mix remaining ingredients and pou over steak.
marinade as long as you like.
Saut onions in a little bit of vegetable oil in skillet. Sprinkle a little bit of Montreal steak seasoning on cubed steaks. Roll steak in flour. Put steaks in the pan with the onions and oil. Brown well on both sides. Then start pouring beef broth in pan with steak, stirring constantly, until you get the gravy the way you want it. Cover pan. Lower heat and cook slowly (1 hour) so the meat will be tender.
Butterfly or pound steak with a meat mallet to
rate.
Place 1 round steak between 2 pieces of plastic
Take your round deer steak and cut into strips.
Add your 1/2 cup of Dale's steak seasoning and the Montreal steak seasoning (sprinkle to your liking).
Let marinate for at least 2 hours. Then melt your butter or margarine and simmer strips with bell pepper and onion for about 1 hour.
(Cover your skillet.)
ierce both sides of each steak a few times with a
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
Mash the potatoes with a potato masher; mash in butter and cream cheese. Stir in milk, bacon bits, Colby-Jack cheese, and steak seasoning. Season to taste with salt.
Whisk Italian dressing, olive oil, Worcestershire sauce, soy sauce, Montreal steak seasoning, and garlic together in a bowl.
Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties.
Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side.
Serve grilled patties on hamburger buns.
Blend first four ingredients.
Rub over surface of steak.
Grill or broil steak 8-10 minutes per side, or to desired doneness.
il and seasonings such as Montreal steak seasoning and garlic powder.
Brush steaks with vegetable oil.
Grill over medium-high heat 6-8 minutes per side, or until desired doneness.
Brush with steak sauce during the last minute of grilling on both sides.
Serve with additional steak sauce, if desired.
Heat Foreman Grill and slice tofu into about 6-8 slices, then half to make 12-16 pieces.
Sprinkle one side of tofu liberally with the McCormick's Montreal Steak Grill Seasoning and place the seasoned side down on the hot grill.
Season the other side of tofu and drizzle lightly with olive oil before closing grill top and cooking for 2-4 minutes.
Flip tofu and grill for an additional 1-2 minutes or until desired crispiness.