Ribeye with Montreal Steak Seasoned Vegetables

Feast your eyes on this sizzling new entrée from San Diego’s Test Kitchen Chef Mikel Anthony! Pan-seared steak, fiddlehead ferns, and mushrooms unite to be cooked alongside fresh broccolini and McCormick® Grill Mates® Montreal Steak® Seasoning, ready to be sliced and decorated any way your most creative chefs see fit!

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.

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Yield: 4 Servings  

INGREDIENTS

• • 12 ounces Ribeye Steak
  • 6 ounces Fiddlehead ferns
  • 4 ounces Morel mushrooms
  • 1 teaspoon McCormick® Grill Mates® Montreal Steak® Seasoning
  • 4 ounces Purple broccolini 

 INSTRUCTIONS

For the Ribeye with Montreal Steak Seasoned Vegetables: 

• • 1. Sear steak to desired temperature. Let rest.
    2. Sear fiddlehead ferns and mushrooms in pan.
    3. Add broccolini and McCormick® Grill Mates® Montreal Steak® Seasoning.
    4. Cook for another 3 minutes.
    5. Slice steak.

For Serving:  

• • 1. Plate a slice of ribeye on one side and the seasoned vegetables directly beside in a decorative manner.

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For more flavorful inspiration, visit: www.mccormickforchefs.com