Recipe Details

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!

For the Ribeye:

  1. Sear steak to desired temperature.
  2. Let rest appropriately, then slice the steak (once the vegetables are finished cooking).

For the Montreal Steak Seasoned Vegetables:

  1. Sear fiddlehead ferns and mushrooms in pan.
  2. Add broccolini and McCormick® Grill Mates® Montreal Steak® Seasoning.
  3. Cook for another 3 minutes.

For Plating & Serving:

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


Did you know?!  Fiddlehead Ferns and Morel Mushrooms are most commonly found April through June, depending upon geographical location.  Fiddleheads can be found out of season, pickled, and Morels out of season, dried.