Blackened Shrimp Sirloin* Recipe

Bring to room temperature

Remove the top sirloin from the refrigerator 30 minutes before cooking so it comes to room temperature. Pat dry with paper towels.

Season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 1 tablespoon olive oil over the steak to help sear.

Heat a heavy skillet or cast-iron pan over high heat until just smoking (about 3–5 minutes). Place the steak in the pan and sear, without moving, for 3–4 minutes to develop a deep crust.

Flip the steak and sear the second side for 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time ±2 minutes for desired doneness.

Transfer steak to a cutting board, brush lightly with 1 tsp olive oil, tent loosely with foil and rest for 6–10 minutes before slicing. Resting allows juices to redistribute.

While the steak rests, prepare the spice mix: in a small bowl combine 1 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper.

Pat the 12 large shrimp dry, then toss with half of the spice mix to coat evenly.

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until butter foams. Add shrimp in a single layer and cook 1.5–2 minutes per side until blackened edges form and shrimp are opaque (internal temp ~120–125°F). Avoid overcrowding; cook in two batches if needed.

Transfer cooked shrimp to a warm plate and tent with foil. Reserve remaining spice mix for the vegetables or garnish if desired.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter gently until just melted.

Add 3 tablespoons grilled corn kernels and stir for 1–2 minutes to warm and infuse butter with corn flavor. Remove from heat.

Stir in 1 tablespoon mayonnaise, 1 teaspoon lime juice, 1 teaspoon chopped cilantro, 1 tablespoon crumbled cotija or feta, 1/4 tsp smoked paprika and 1/4 tsp salt until combined. Keep warm; do not boil.

While shrimp cooks, toss 2 cups seasonal vegetables with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a separate skillet or use a sheet pan under broiler. For skillet: cook vegetables over medium-high heat, stirring occasionally, until tender-crisp and lightly charred, 6–8 minutes. For oven: roast at 425°F (220°C) for 12–15 minutes, turning once.

Finish vegetables with a squeeze of lemon if desired and keep warm until plating.

Slice the rested top sirloin across the grain into 1/4-inch slices. Fan the slices on the center of each plate.

Arrange blackened shrimp on top of the steak slices (or alongside, as preferred). Spoon warm street corn butter over the shrimp and edges of the steak so it melts into the meat.

Place the seasonal vegetables to the side. Sprinkle 1 tablespoon chopped fresh parsley over the plate and serve with lemon wedges on the side.

Serve immediately while steak, shrimp and butter are hot.