Montreal Grilled Steak and Potatoes

• 4 medium Yukon Gold potatoes, about 1 kg
• 1 tbsp (15 ml) canola oil
• 2 tbsp (30 ml) Montreal steak spice, divided
• 4 striploin steaks, about 175 g each
• 1/4 cup (50 ml) ketchup
• 1 tsp (5 ml) Worcestershire sauce
• 1/2 tsp (2 ml) hot sauce (optional)

Cook the potatoes in the microwave for 6 minutes or until fork-tender but still firm; cool until easy to handle. Cut each potato in half and then cut into 1 cm thick strips down the length of the potato. Toss the potatoes with the oil and half the steak spice. Stir the ketchup with the Worcestershire sauce and hot sauce until well combined; set aside.

Meanwhile, pat the steaks dry with paper towel. Sprinkle the remaining steak spice over both sides of each steak.

Select the "Red meat" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid.

Cook until the indicator light has changed to the colour of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate and tent with foil. Rest for 5 minutes.

Meanwhile, select the "Manual Mode" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the potatoes on the grill and close the lid.

Cook the potatoes, in batches, for 5 minutes or until tender and well marked. Serve the steaks with the potatoes and ketchup mixture on the side.

Tips: Change the flavour of the recipe by replacing the Montreal Steak Spice with Cajun seasoning, Tex-Mex seasoning or a peppercorn medley. Serve the steak and potatoes with steamed broccoli or cauliflower florets.