Blackened Sirloin with Southwestern Butter

By Addie

"Blackened" meats and fish, a Cajun tradition, became popular a few years back. The technique entails generously coating meat or fish with an intense mixture of herbs and spices, then cooking it in a hot frying pan or on a grill to quickly char the outside while the inside remains moist and juicy.

Ingredients

• Southwestern Butter:
• 6 T. butter, slightly softened
• 1/4 teaspoon cumin
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon chili powder
• 1/8 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 1 Dash ground red pepper (cayenne)
• ......................................
• Steak:
• 1 Tablespoons butter, melted
• 1 lb. boneless beef sirloin (1 to 1 1/2 inches thick)
• 2 teaspoon blackened steak seasoning

Details

Adapted from keyingredient.com

Preparation

Step 1

In a small bowl, combine all butter ingredients; blend well. Place butter on piece of plastic wrap and form into 4-inch log. Refrigerate 1 hour or until firm.

Using 1 T. melted butter, brush each side of steak; rub each side of steak with 1 t. of the blackened steak seasoning. Let stand at room temperature for 30 minutes.

Heat grill. When ready to barbeque, place steak on gas grill over medium heat or on charcoal grill over medium heat or on charoal gril 4 to 6 inches from medium coals. Cook 8 to 20 minutes or until of desired doneness, turning once.