MONTREAL STEAK SPICE

Montreal Steak Spice image

Yield Makes 2 to 3 cups (200 to 300 g), about 60 servings

Number Of Ingredients 10

1 onion, finely diced
10 cloves garlic, finely diced
3 small red dried chiles (such as Thai birds), minced
1/2 cup (115 g) kosher salt
1/4 cup (50 g) packed brown sugar
Leaves from 1 bunch rosemary
1/2 cup (45 g) coriander seeds, cracked
6 tablespoons (40 g) cracked pepper
1 tablespoon dill seeds
1 tablespoon paprika

Steps:

Preheat the oven to 225°F (110°C). In a bowl, stir together the onion, garlic, chiles, salt, sugar, and rosemary. Spread the mixture on a rimmed baking sheet and bake for 2 to 3 hours, or until the onions are dry. Keep an eye on the oven to make sure the onion pieces don't burn, and turn down the heat if they threaten to scorch.
When the mixture is nice and dry, remove from the oven and let cool, then transfer to a food processor and pulse just two or three times to break up the clumps.
Return the mixture to a bowl, add the coriander seeds, pepper, dill seeds, and paprika, and mix well. Transfer to a jar, cap tightly, and store in the fridge for up to 1 month. Or, freeze in a lock-top plastic bag for up to 6 months.