Homemade Montreal Steak Spice

• For the Grinder
• 6 tablespoons coriander
• 1 tablespoon green peppercorn
• 1 tablespoon red peppercorn
• 2 tablespoons white peppercorns
• 2 tablespoons black peppercorns
• 2 tablespoons cumin seeds
• 1 1/2 tablespoons yellow mustard seeds
• 2 tablespoons fenugreek seeds (I use when i can) (optional)
• 2 -4 dried New Mexico chiles, with seeds (mild)
• 2 -4 thai dried hot red chili peppers, with seeds #
• Just Add
• 2 tablespoons dried thyme
• 2 tablespoons rosemary (rough ground)
• 2 tablespoons hot paprika
• 6 tablespoons minced dried garlic (not garlic salt) or 6 tablespoons garlic powder, works in a pinch
• 2 tablespoons minced dried onion
• dried onion flakes, slightly ground
• 3 tablespoons coarse sea salt, to taste Do not grind (optional)

1. ** Note: Substitute 6 Tbls Black peppercorn, depending on what is you have handy or preference.
2. # Note: chilie peppers optional to taste, if you like it hot add more and with seeds
3. Lightly toast each whole spice separately in a dry cast pan until it releases the aroma or starts to brown
4. Then grind each spice separately to a fairly course texture due to the different hardness's of the spices. Some are harder than others and require more time in the grinder. As always, a cheap coffee grinder works great!
5. Combine the newly ground spices and the "Just Add" spices in bowl till cool then put in a jar for storage.
6. Rub on steak half an hour before cooking. The longer it marinades the better. I have added sage and used this on chicken and pork as well.
7. This makes a large mason jar full (1 quart) I make enough to share lol.

coriander, green peppercorn, red peppercorn, white peppercorns, black peppercorns, cumin seeds, yellow mustard seeds, fenugreek seeds, mexico chiles, thyme, rosemary, hot paprika, garlic, onion, onion, salt

Taken from www.food.com/recipe/homemade-montreal-steak-spice-189839 (may not work)