I'm cooking now!
Grilled Steak Salad: Cut grilled steak into thin slices. Toss 6 cups salad greens, 1 each tomato and red onion, sliced, and 1/2 cucumber, peeled and sliced. Serve steak slices over salad with your favorite dressing.
Cuban Honey Lime Steak: Mix 2 tablespoons each McCormick® Grill Mates® Montreal Steak Seasoning, honey and lime juice, and 1 teaspoon each McCormick® Ground Cumin and grated lime peel. Rub steaks generously with seasoning mixture. Grill as directed.
Reverse Sear Method for steaks thicker than 1 inch: Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Place marinated steaks on unlit side of grill. Close grill. Grill steaks to about 10° of desired doneness then move to lit side of grill. For medium-rare (internal temperature of 130°F), move steaks when they reach 120°F. For medium (internal temperature of 140°F), move steaks at 130°F. For medium-well (internal temperature of 150°F), move steaks at 140°F. Turn lit side of grill to high. Grill, uncovered, until steaks are nicely charred and desired doneness.