Blackened Sirloin
Blackened sirloin is a grilled steak with a heavy crust of cracked black pepper and Cajun seasoning. Two heat zones do the work: a short, fierce sear builds the dark crust and grill marks, then a gentler zone brings the center up without burning the coating. Pulling the meat five degrees early and resting it under foil keeps the slices juicy. Bearnaise sauce on the side suits the peppery bite.
Instructions
Brush the steak all over with olive oil. Season both sides with the Cajun seasoning, cracked peppercorns and salt, then leave it out until it reaches room temperature, about 30 minutes.
Heat your grill with two zones, one very high and one medium high.
Place the steak on the hottest part of the grill and cook it for 3 minutes per side. Halfway through each side, turn the steak 90 degrees so it picks up a crosshatch of grill marks.
Move the steak to the medium high zone and keep cooking, turning it often. Stop when the internal temperature is 5°F (3°C) below the doneness you want, since it will keep rising as it rests.
Transfer the steak to a plate and cover it tightly with aluminum foil. Let it rest for 10 minutes.
Slice the steak thinly across the grain at a 45 degree angle. Serve it warm with Bearnaise sauce.
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