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. 

What to buy (serves 2):

• 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 strips1/4 teaspoon cayenne pepper

From the store cupboard:

• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon brown sugar
• 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