When I think about grilling, I crave cooked meats or fish with an intense smoky flavor. Lately, I have been experimenting with different ways to enhance this taste; after all it’s the time of year we use the grill the most! What did I come up with? Blackening spice.
Usually, blackening requires cooking in a hot, iron skillet and the addition of butter, but it’s summertime and I want a seriously spiced piece of grilled meat or fish. If you’re like me, you are bound to enjoy this recipe for Blackening Spice – use it on Salmon, shrimp, chicken, steaks, ribs and other meats you enjoy! Combine: 2 Tbsp paprika, 1 Tbsp garlic powder, 2 tsp onion powder, 2 tsp dried basil, 1 tsp cumin, 1 tsp chili powder, ½ teaspoon salt and ½ teaspoon black pepper. Happy Independence Day!!
Blackened Sirloin Steak
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (2-pound) Sirloin steak, fat trimmed
- 1 tablespoon olive oil
- Cooking spray
- Rub steaks on all sides with olive oil.
- Combine all spice ingredients; coat spice mixture over all sides of steak (press into steak). Cover and refrigerate several hours, or overnight.
- Preheat grill to high heat and spray grill rack with cooking spray.
- Grill steak 4 to 6 minutes on each side, or until desired doneness (130° to 135° for medium-rare).
- Remove steak from grill and let rest for 5 minutes before serving.