Montreal Steak Sandwich Food

MONTREAL STEAK SANDWICH

Steps:

• Combine steak, olive oil, soy sauce and Montreal Steak Seasoning in a plastic bag and marinate overnight.
• Remove steak from refrigerator 1/2 hour before grilling, discard marinade and Grill to desired doneness.
• When steak is finished grilling, set aside and start grilling of onions as steak will need to "rest" a couple of minutes while it finishes cooking.
• Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
• Slice the baggete and hollow out, Layer thin slices of Roma tomato on bottom of bread add sliced steak ,top with grilled onions and top of bread.

MONTREAL STEAK

Steps:

• 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.

MONTREAL SMOKED MEAT SANDWICH

Steps:

• Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
• Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
• Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
• Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
• Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
• Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
• OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.