Top Chef Canada brought the spice and heat in last Sunday’s episode, and that’s not just the firing of our fave contestant, MLSE Chef Matthew Sullivan. Chef Matthew won the dessert challenge, and guest judge Brandon Olsen over with his brazen use McCormick Gourmet Herbs and Spices, infusing his Banana and Bone Marrow Beignet with Sriracha Seasoning, and Ground Jalapeno Pepper. This fiery combo proved to be a winner, amping up the heat and showcasing bold flavours aren’t just reserved for savoury dishes- they can elevate any dish, even desserts, with unexpected flavour profiles and interesting combinations.
Winning the $5,000 cash prize from McCormick Gourmet hopefully took the sting out of being eliminated later in the show (spoiler alert!), but after watching Chef Matthew and his display of unbridled culinary creativity, I was ready to explore and rethink some of my favourite dishes and create some magic of my own!
Steak and potatoes are always a welcome meal in this Irish kitchen, but with summer weather finally here, it’s time to fire up the BBQ and bring some new flavours to my recipe repertoire. McCormick Gourmet has launched a flavourful recipe website, a portal to new profiles, and the Cinnamon Steak Rub was the perfect introduction to spicing things up in time for summer.
Pairing my favourite rib eye steak with a rub of using my favourite spices only seems logical- tried and true steak spices like garlic powder, ground salt and are natural selections, but adding earthy components like cinnamon and cumin transform the everyday into something truly exceptional. And unexpected.
Incorporating ingredients that push the envelope is part of the fun of cooking, challenging yourself to try something new is what can transform an everyday dish into something really extraordinary. This rub concoction is fragrant and a bit peppery, and with a quick grill to medium rare, the steak delivers a dose of daring, Chef Matthew approved.
Paired with simple sides, the steak takes the centre stage, pushing this meat ‘n potatoes plate into something really unique. This rub works equally well on other cuts of red meat, think burgers or even lamb chops. So why settle for the everyday? Don’t shy away from using spices to create something truly memorable with McCormick Gourmet.
CINNAMON SPICE STEAK RUB
1/2 tsp cumin seeds
1/tsp rosemary leaves, dried
2 tsp brown sugar
1 tbsp of cinnamon
1 tsp oregano leaves
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp garlic powder
Place cumin + rosemary in a mortar and pestle. Grind and blend until dusty. Add other ingredients and mix until well blended.
Use on short ribs, striploin, wagyu or pork ribs. Rub protein with spice blend and allow to marinate for 12-24 hours before cooking.
This post has been sponsored by McCormick Gourmet who invite you to share your #spicedare on social media. All opinions are my steaking-loving own and are authentic to Auburn Lane and my own experience using their products.