American Beef, pork & lamblunchdinnerGluten-freeDairy-freeNo added sugar

Blackened Sirloin

Name: Blackened Sirloin
Yield: 1 servings
Cuisine: American
Ingredients: 1 top sirloin steak; 2 tbsp black peppercorns, cracked; 1 tsp salt; 1 tbsp Cajun seasoning; Olive oil

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

387kcal · 19% of your day

Protein: 52 g · 43% of 120 g
Carbs: 11 g · 5% of 220 g
Fat: 15 g · 22% of 65 g

5 g
Fibre: 1 g
Sugar: 2467 mg
Sodium: 250 g
Serving size

Calculated from all 4 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 1 serving of about 252 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

1 top sirloin steak
2 tbsp black peppercorns, cracked
1 tsp salt
1 tbsp Cajun seasoning
Olive oil

Ingredients for 1 serving (250 g) · the original recipe

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Method

1
Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.
2
Preheat grill to 2 settings: very high, and medium high.
Grill or barbecue
3
Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark.
4
Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired "doneness".
Stovetop
5
Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.
6
Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.