Title: Blackened Sirloin with Southwestern Butter **
Categories: Beef
Yield: 4 Servings
| BILLS20086 |
| SOUTHWESTERN BUTTER |
| 6 | tb | Butter; slightly softne |
| 1/4 | ts | Cumin |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Chili powder |
| 1/8 | ts | Thyme leaves |
| 1/4 | ts | Pepper |
| | ds | Ground red pepper |
| STEAK |
| 1 | tb | Butter; melted |
| 2 | ts | Blackened steak seasoning |
| 1 1/2 | lb | Beef sirloin; boneless, cut 1-1/2" thick |
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.