Entree: United States – Louisiana – Cajun Blackened Top Sirloin with Lobster Tail

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 2 top sirloin steaks, approx. 8 oz (225 g) each
- 2 lobster tails, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or clarified butter for blackening
- 1 tbsp (15 g) paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- 1 tsp (3 g) garlic powder
- 2 tbsp (28 g) unsalted butter, melted for basting lobster
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (4 g) chopped green onion for garnish

Instructions

1. Mix paprika, cayenne, salt, pepper, thyme, oregano, and garlic powder to make the blackening seasoning; pat steaks dry and coat both sides evenly.
2. Preheat oven broiler and prepare lobster tails by cutting the top shell and freeing the meat to sit atop the shell; brush lobster meat with melted butter.
3. Heat a cast-iron skillet over very high heat until smoking; add vegetable oil, then place steaks in skillet and sear 2–3 minutes per side to develop blackened crust (finish in oven 3–5 minutes if needed for desired doneness).
4. While steaks finish, broil lobster tails 6–8 minutes until meat is opaque, basting once with remaining melted butter mixed with lemon juice.
5. Remove steaks from heat and rest 5 minutes. Slice steaks if desired, plate with lobster tails, garnish with chopped green onion, and serve.