Montreal grilled steak and potaoes

• 4 medium Yukon Gold potatoes, about 2 lb (1 kg)
• 1 tbsp (15 ml) canola oil
• 2 tbsp (30 ml) Montreal steak seasoning, divided
• 4 striploin steaks, about 6 oz (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 1/2-inch (1 cm) thick strips down the length of the potato. Toss the potatoes with the oil and half the steak seasoning. Stir the ketchup with the Worcestershire sauce and hot sauce until well combined; set aside.

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

Turn the grill on. Select the program Red Meat 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 color 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, select yellow color setting and press OK. Lightly grease the cooking plates with cooking spray. When the grill is done preheating, open it up and 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 the ketchup mixture on the side.