Blackened 8 oz. Sirloin Steak

 

Inspired by MR MIKES Bonnyville

Who doesn’t love steak? Especially if you live in Alberta where we raise the best beef in the world. Inspired by Mr. Mike’s top sirloin, Chef Jan created a Blackened Sirloin steak dinner just for my birthday!

Ingredients:

Blackening Spice:

3 tablespoons Paprika

1 tsp black pepper

1 tsp white pepper

1 tsp oregano

1 tsp basil

healthy pinch of cayenne pepper

1 tsp onion powder

1 tsp garlic powder (or as Jan used, 1 clove crushed diced fresh garlic sauteed in butter)

Steak:

Thick cut sirloin steaks, 8 oz. per serving

Directions:

Combine dry spices until evenly mixed. If you are using the sautéed garlic, lightly brown in your cast iron pan. Then dredge the steaks in the dry spice and add to very hot pan. Sear both sides of the steak taking care not to burn the spice. *Blackened does not mean burnt as that the paprika turns black as it cooks.

After searing both sides of the steak, put on a pan and put in a 400 degree oven. Flip the steak occasionally to cook to your taste.

What level of “doneness” do you prefer?

• Well Done is fully cooked throughout the steak, there should be no pink in the meat.
• Medium Well has a thin layer of pink in the centre of the steak. The flesh is firm.
• Medium is a thick layer of pink. The flesh is warm and semi-firm.
• Medium Rare is bright red inside and the flesh is warm and soft.
• Rare is bright red and the flesh is cool and soft.

We served our steak with a corn salad and baked potato as well as my gluten-free birthday cake! I didn’t have a lot of time to spend on making a cake so I used a gluten-free cake mix. I substituted coffee for the water in the directions and used yogurt for half of the oil  which makes the cake rich and  tasty.  I even got Jan to sing Happy Birthday to me! A great end to a great meal!