Blackened Sirloin with Pickled Onion and Bell Pepper

This is a simple spice rub that uses ingredients probably already in your cabinet.  The tangy quick-pickled onion and pepper are a nice complement to the savory flavors of the steak.  We made a meal of it with spinach artichoke and cauliflower gratin of sorts.  DSC_0441

What to buy (serves 2):

  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • 1 (2-pound) beef top sirloin steak, 1 to 2 inches thick
  • 1/2 small red onion, cut into 1/4-inch-thick slices
  • 1 red bell pepper, cut lengthwise into 1/4-inch-wide strips
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

What to do:

  • combine all the spices and sugar, rub on both sides of steak
  • heat a pan over medium-high heat and add 1 tablespoon butter
  • place the steak in the skillet and cook for 10-12 minutes or until reaching desired doneness and the coating is blackened, turning halfway through the cooking
  • meanwhile bring vinegar and sugar to a boil in a saucepan over medium-high heat, stirring occasionally, until sugar is dissolved
  • add peppers and onion and stand for at least five minutes or up to an hour, (cover and store extra in an airtight container in refrigerator up to 1 week)
  • allow meat to rest for a few minutes after removing from pan and thinly slice against the grain, garnish with vegetables

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