Spring calls for a meal that’s bold, balanced, and easy to pull together. Pepper-Crusted Top Sirloin Filets With Marsala-Onion Jam and Parsley Radish Salad pairs pepper, savory steak, rich marsala-onion jam, and a crisp parsley radish salad for a fresh finish. This top sirloin filet recipe comes together easily, making it an excellent option for everyday meals.
Why We Love This Top Sirloin Filet Recipe
This recipe highlights the elements of a classic dinner with a fresh, simple twist. Pepper-crusted top sirloin filet bring bold, savory flavor while the marsala-onion jam adds a touch of sweetness. Paired with a bright parsley radish salad, this dish is well-rounded, satisfying, and full of contrast – bringing comfort and brightness to every bite.
Tools You’ll Need Before You Start
- 1 Large Saucepan
- 1 Small Heat-Resistant Container
- 1 Small Mixing Bowl
- 1 Large Skillet
- Mandoline, Sharp Knife, or Cheese Grater
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Small Serving Bowl
How to Make Pepper-Crusted Top Sirloin Filets With Marsala-Onion Jam and Parsley Radish Salad
Omaha Steaks Butcher’s Cut Top Sirloin Filets are the perfect steak for this recipe. This cut of beef is aged 35+ days for maximum flavor, USDA Certified Tender, hand-carved tall and thick, and double-trimmed.
1. Jam Session: Sweet Marsala Onion Bliss
Sweet, savory, and full of flavor, this marsala-onion jam is worth the wait. Start by cutting two red onions into thin half-moon slices. Next, let’s heat a large saucepan and add the butter. Once melted, add the onions and cook on low for about 15-20 minutes, stirring every couple of minutes. The key to caramelizing onions is low-and-slow cooking, so don’t rush this step.
Once the onions have softened and are light pink, add the sugar, marsala wine, and balsamic vinegar, stirring to combine. Increase the heat to medium-high and cook the mixture until it boils, which takes about three to five minutes. Remove from heat, cool for five minutes, and season with salt and pepper. Pour into a small container and refrigerate for one hour to chill.
2. Pepper-Crusted Perfection: Bold, Savory Sirloin
The key to a delicious top sirloin filet is a good sear. Pat the steaks dry with a paper towel, then let them come to room temperature for about 20 minutes. While you wait, combine the pepper, paprika, and salt in a small mixing bowl and set aside.
Preheat a large skillet over medium and season the steaks, pressing the seasoning into the meat so it adheres. Add the oil to the preheated skillet and let it heat for another one to two minutes. Carefully add the top sirloin filets, searing each side for four to five minutes and rolling the edges in the pan. For medium-rare doneness, cook steaks until the internal temperature reaches 130 degrees Fahrenheit using a meat thermometer. Top sirloin filets are at their most tender when cooked to medium-rare, but you can refer to our helpful steak doneness guide for other desired cooking doneness levels.
3. Crisp-Cut Perfection: Radish Refresh
Fresh and easy to assemble, this radish parsley salad comes together in just minutes. Thinly slice the radishes using a mandoline, sharp knife, or cheese grater and set aside. Next, prepare the dressing by adding the lemon juice and zest, sherry vinegar, grated Parmesan cheese, salt, and pepper to a large mixing bowl, stirring to combine. Slowly whisk in the olive oil until smooth.
Add the sliced radishes to the dressing, evenly coating them, and add half of the chopped parsley. Pour into a small serving bowl and top with the remaining parsley.
Finally, it’s time to eat! Place a steak on each plate, top with the marsala-onion jam, and spoon the parsley radish salad on the side. Enjoy!
Pepper-Crusted Top Sirloin Filets With Marsala-Onion Jam and Parsley Radish Salad
Equipment
- 1 Large Saucepan
- 1 Small Heat-Resistant Container
- 1 Small Mixing Bowl
- 1 Large Skillet
- Mandoline, Sharp Knife, or Cheese Grater
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Small Serving Bowl
Ingredients
Marsala-Onion Jam
- 2 red onions
- 1 tablespoon butter
- 2 tablespoons sugar
- 1/3 cup marsala wine
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Pepper-Crusted Top Sirloin Filet
- 4-6 oz Omaha SteaksButcher’s Cut Top Sirloin Filets thawed
- 2 tablespoons cracked pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 tablespoons avocado, tallow, or vegetable oil
Instructions
Marsala-Onion Jam
- Slice two red onions into thin half-moon slices about 1/4 inch thick.
- Heat a large saucepan, and once hot add the butter. Add the sliced red onions to the melted butter. Stir and cook on low heat for about 15-20 minutes, stirring every few minutes.
- Once the onions have shrunk and become soft and light pink, add the sugar, marsala, and balsamic vinegar and stir well.
- Increase the heat to medium-high and bring the mixture to a boil for about 3-5 minutes.
- Once it's bubbling, turn off the heat and cool for 5 minutes, then season with salt and pepper to taste.
- Pour into a small heat-resistant container and place in your refrigerator to set while prepping the rest of the meal. Let this chill for at least 1 hour.
Pepper-Crusted Top Sirloin Filet
- Pat the top sirloin filets dry with a paper towel, then bring them to room temperature for about 20 minutes.
- Preheat a large skillet on medium heat.
- In a small mixing bowl, combine pepper, paprika, and salt and evenly sprinkle over all 4 steaks. Pat it in generously so the seasoning adheres to the meat.
- Add oil to the preheated skillet and let it heat for another 1-2 minutes.
- Carefully add the top sirloin filets, sear each side for 4-5 minutes, and roll the edges in the pan. For the recommended medium-rare doneness, cook steaks until the internal temperature is 130 degrees Fahrenheit as per a meat thermometer. For a different steak doneness, refer to the Omaha Steaks cooking guide.
Radish Parsley Salad
- Thinly slice radishes using a mandoline, sharp knife, or grater then set aside.
- In a large mixing bowl, add the lemon juicy and zest, sherry vinegar, grated Parmesan cheese, salt, and pepper. Whisk to combine.
- Slowly pour the olive oil into the dressing, whisking continuously.
- Stir in the sliced radishes, evenly coat with the dressing, then stir in half of the chopped parsley.
- Pour into a small serving bowl and top with remaining parsley.
Plating Instructions
- Place a steak on each plate, top with the marsala-onion jam, and spoon the parsley radish salad on the side. Enjoy!
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