Grilling Spotlight: Blackening Spice

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


  1. Rub steaks on all sides with olive oil.
  2. Combine all spice ingredients; coat spice mixture over all sides of steak (press into steak). Cover and refrigerate several hours, or overnight.
  3. Preheat grill to high heat and spray grill rack with cooking spray.
  4. Grill steak 4 to 6 minutes on each side, or until desired doneness (130° to 135° for medium-rare).
  5. Remove steak from grill and let rest for 5 minutes before serving.