When summer hits, the grill becomes the heart of the kitchen. This Top Sirloin Filet With Shishito Pepper Gremolata and Jalapeño Popper Corn Salad delivers bold flavors – from the perfectly grilled steak to the fresh, slightly spicy finish. It’s a relaxed, grill-friendly Top Sirloin Filet recipe that celebrates peak summer cooking and meals meant to be enjoyed outside.
Why We Love This Top Sirloin Filet Recipe
This recipe is all about contrast. The Top Sirloin Filet grills up juicy and flavorful, while the shishito pepper gremolata adds a slightly smoky finish that cuts through the richness. Paired with cream and zesty jalapeño popper corn salad, it’s a satisfying mix of bold and balanced flavors that feels effortless yet impressive.
Tools You’ll Need Before You Start
• 1 Medium Sauté Pan
• 1 Medium Mixing Bowl
• 1 Medium Microwave Safe Bowl
• 1 Large Skillet
How to Make Top Sirloin Filet With Shishito Pepper Gremolata and Jalapeño Popper Corn Salad
This recipe features two ingredients from Omaha Steaks. Butcher’s Cut Top Sirloin Filets are aged 35+ days for exceptional flavor, USDA Certified Tender, hand-carved thick, and expertly double-trimmed. The Applewood Smoked Steak-Cut Bacon is cured, smoked, and extra thick, bringing rich, savory depth throughout this dish.
1. Popper Party: Jalapeño Corn Bliss
This jalapeño popper-inspired corn salad is creamy, zesty, and packed with a sweet corn crunch. Start by charring the corn over medium-high heat in a medium sauté pan or directly on the grill. Roll each side for two to three minutes, for a total of about 10 minutes, until lightly charred on all sides. Set aside and let the corn slightly cool.
Next, cook the bacon in a medium sauté pan over low to medium heat, turning and cooking each side for about five to seven minutes. Set each piece of bacon on a paper towel-lined plate to drain the oil.
In a medium mixing bowl, add the softened cream cheese. Once the corn has cooled, slice the kernels off the cob and add them to the bowl. Finely dice the jalapeños, red onion, and bacon. For extra heat, leave the seeds in the jalapeños; for a milder flavor, remove them. Add the chopped ingredients to the bowl, season with salt and pepper, and mix until well combined.
The salad can be served cold or warm. To serve warm, transfer to a medium-sized microwave-safe bowl and heat for one to two minutes.
2. Sizzle & Zest: Shishito Pepper Gremolata
This shishito pepper gremolata combines charred peppers, bright citrus, and savory aromatics for a fresh, flavorful finish. Heat a large skillet over medium-high with no oil. Once hot, add the shishito peppers and char, turning every two to three minutes, until blistered on all sides, about eight minutes total. Remove from the pan and let cool.
Once cooled, trim off the stems, then finely dice the peppers and add them to a small bowl. Mince the shallot and add it to the bowl, followed by the lemon zest and juice, red pepper flakes, salt, and pepper. Mix well and set aside.
3. Grill & Thrill: Top Sirloin Filets
For the best Top Sirloin Filet, it all comes down to heat and a great sear. Pat the steaks dry with a paper towel, then let them come to room temperature for about 20 minutes. While they rest, preheat the grill to 400 degrees Fahrenheit and season all sides generously with salt and pepper. Grill the steaks until they reach an internal temperature of 130–140°F for medium-rare, according to a meat thermometer. For other levels of doneness, refer to our helpful cooking chart. Remove the steaks from the grill and let them rest for five minutes before serving.
Let’s eat! Place a steak on each plate, top with the shishito pepper gremolata, and spoon the jalapeño popper corn salad on the side. Enjoy!
Top Sirloin Filet With Shishito Pepper Gremolata and Jalapeño Pepper Corn Salsa
Equipment
- 1 Medium Sauté Pan
- 1 Medium Mixing Bowl
- 1 Medium Microwave Safe Bowl
- 1 Large Skillet
Ingredients
Jalapeño Popper Corn Salad
- 3 ears of corn husks removed
- 4 oz. cream cheese softened
- 3 jalapeños finely diced and seeded
- 1/2 red onion finely diced
- 4 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 teaspoon pepper
- 1 teaspoon salt
Shishito Pepper Gremolata
- 10 shishito peppers
- 2 shallots minced
- 1 lemon zested and juiced
- 1 tablespoon red pepper flake
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup olive oil
Top Sirloin Filets
- 4 7-oz. Omaha Steaks Butcher’s Cut Top Sirloin Filets thawed
- Salt and pepper to taste
Instructions
Jalapeño Popper Corn Salad
- Char the corn over medium-high heat in a medium sauté pan or on the grill, turning every 2–3 minutes until lightly charred on all sides, about 10 minutes total. Remove from the pan or grill and set aside to cool slightly.
- In the medium sauté pan, cook bacon over low to medium heat, turning until crispy, about 5–7 minutes per side. Transfer to a paper towel-lined plate to drain.
- Add softened cream cheese to a medium mixing bowl.
- Once the corn is cool enough to handle, slice the kernels off the cob and add them to the bowl with the cream cheese.
- Chop jalapeños, red onion, and bacon into a small dice. For extra heat, leave the jalapeño seeds; for a milder flavor, remove the seeds before chopping.
- Add the chopped jalapeños, red onions, and bacon to the bowl.
- Season with salt and pepper, then mix until well combined.
- Serve cold, or to serve warm, microwave for 1–2 minutes before serving.
Shishito Pepper Gremolata
- Preheat a large skillet over medium-high heat with no oil.
- Once hot, add the shishito peppers and char, turning every 2–3 minutes, until blistered on all sides, about 8 minutes total.
- Remove the peppers from the pan and let them cool.
- Once cooled, trim off the stems, then finely dice the peppers and add them to a small bowl.
- Mince the shallot and add it to the bowl with the shishito peppers.
- Add the lemon zest and juice.
- Stir in the red pepper flakes, salt, pepper, and olive oil until well combined. Set aside.
Top Sirloin Filets
- Pat the steaks dry with a paper towel to remove excess moisture, then let them come to room temperature for about 20 minutes.
- Preheat grill to 400°F.
- Season both sides of the steaks generously with salt and pepper.
- Grill steaks until the temperature reaches 130–140°F for medium-rare using a meat thermometer.
- Remove from the grill and let the steaks rest for 5 minutes before serving.
- Plating Instructions
- Place a steak on each plate.
- Top with the shishito pepper gremolata.
- Spoon the jalapeño popper corn salad on the side.
- Enjoy.
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