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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 heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Grill steaks over unlit side, with grill covered, 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 150F°), move steaks at 140°F. Grill until steaks are nicely charred and desired doneness. Let stand 5 minutes.