Pan-Blackened Steak


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Paprika and cayenne pepper add spicy flavor to this delicious steak.

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  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 Tbs. paprika
  • 1/2 tsp. cayenne
  • 1 1/2 lb. boneless sirloin beef steak (1 to 1 1/4" thick)
  • 1 Tbs. unsalted butter or margarine
  • 1/4 C. dry red wine
  • 1/4 C. chili sauce
  • 2 tsp. brown mustard
  • 1 small onion, peeled and very thinly sliced in rings
  • 2 tsp. flour
  • 2 Tbs. unsalted butter
  • Watercress

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Mix first 5 ingredients together in a small bowl. Press the spice mixture firmly into the steak on both sides. (Save and use remaining spice for another use.) Melt 1 Tbs. of butter in a large, heavy frying pan over medium heat. Cook steak over high heat 3 minutes on each side; turn again to desired doneness. The outside will become very dark and crusty.

While the steak is cooking, toss onion rings in the flour and fry a few at a time in a smaller hot skillet with the 2 Tbs. butter for about 1 minute, until brown and crisp. Separately remove and keep warm both the onions and the steak. Drain off any fat from the large skillet and deglaze pan with wine. Add broth, chili sauce and mustard. Bubble and stir to loosen meat juices and thicken sauce for 2-3 minutes. Slice the steak across the grain in thin diagonal slices. To serve, spread the sauce on a warm platter and lay the steak slices over it. Garnish with the onions and watercress

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