Montreal-Spiced Steak with Roasted Vegetables

1. Preheat the oven to 220°C (200°C fan).

2. Pat the steak dry with paper towels and rub with 1 teaspoon of Montreal seasoning. Set aside to come to room temperature.

3. In a roasting tin, toss the peppers, tomatoes, and asparagus with 1 tablespoon of olive oil and the remaining Montreal seasoning.

4. Place the vegetables in the preheated oven and roast for 15 minutes.

5. While the vegetables are roasting, heat a large, heavy-based frying pan over high heat.

6. Add the remaining olive oil to the pan and sear the steak for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness.

7. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.

8. Take the vegetables out of the oven and squeeze lemon juice over them.

9. Slice the steak against the grain and serve with the roasted vegetables.

10. If using, garnish with fresh parsley.

Notes

History of the dish: While this specific recipe is a modern, healthier adaptation, the concept of Montreal-spiced steak has its roots in the Jewish community of Montreal, Canada. The seasoning blend was created in the 1940s and 1950s by Morris "The Shadow" Sherman, a broilerman working at Schwartz's Deli in Montreal. Originally used for curing and flavoring smoked meats, the spice blend gained popularity and eventually became a staple for seasoning various cuts of beef, particularly steaks.

The traditional Montreal steak seasoning typically includes garlic, coriander, black pepper, red pepper flakes, dill seed, and salt. This recipe incorporates these flavors into a leaner cut of beef and pairs it with roasted vegetables for a more balanced, nutrient-rich meal that aligns with modern health-conscious dining preferences while still honoring the bold flavors of the original Montreal-style steak.