Blackened sirloin with southwestern butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter; slightly softne |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Chili powder |
| ⅛ | teaspoon | Thyme leaves |
| ¼ | teaspoon | Pepper |
| dash | Ground red pepper | |
| 1 | tablespoon | Butter; melted |
| 2 | teaspoons | Blackened steak seasoning |
| 1½ | pounds | Beef sirloin; boneless, cut 1-1/2\" thick |
Directions
BILLS20086
SOUTHWESTERN BUTTER
STEAK
In small bowl, combine all butter ingredients; blend well. Place butter on piece of plastic wrap and form into 4" long log. Refrigerate at least 1 hour or until firm. Using 1 tbls melted butter, brush each side of steak; rub each side of steak with 1 tsp blackened seasoning. Let stand at room temperature for 30 minutes. Heat grill. When ready to cook, place steak on gas grill over medium heat or on charcoal grill 4-6" from medium coals.
Cook 8-20 minutes or until desired doneness, turning onve. To serve, cut steak into serving pieces; place on 4 serving plates. Cut butter into 4 slices and place on center of hot steaks. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini