Versatile Montreal-style steak spice blend

Simple mixture has so many uses!

I never realized how many dishes can go from great to outstanding with the addition of a little steak spice. In fact, I use it more often on fish and pork than I do for steak; it’s also fabulous when roasting vegetables and really tasty on avocado toast. I like to make small batches of this blend so that it stays fresh and offers the big flavour punch that makes it such a great addition to my spice drawer. I particularly enjoy using this blend on roasted salmon. If you have friends or family who appreciate the taste of freshly-ground spices, this would make an excellent gift from your kitchen.

Ingredients

• 1 tablespoon smoked paprika
• 1 tablespoon dried dill leaves
• 2 tablespoons black peppercorns
• 1 tablespoon coarse salt
• 1 tablespoon garlic flakes
• 2 teaspoons red pepper flakes
• 1 tablespoon onion flakes or onion powder
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 1/2 teaspoon fennel seeds (optional)

Method

• Put paprika and dill in a bowl large enough to hold them and all the other spices.
• Crush whole spices one at a time in a mortar and pestle until of uniform size. Transfer each crushed spice to the bowl with the paprika and dill.
• Alternatively, spices can be ground using a spice grinder or coffee mill; in a pinch you can also put the spices in a zip top bag and crush with a rolling pin or sturdy mug.
• Store in an airtight container at room temperature for up to 3 months.

Makes approximately 1/2 cup (68 g) of spice blend.