- \n
- 1 Large Saucepan<\/li>\n
- 1 Small Heat-Resistant Container<\/li>\n
- 1 Small Mixing Bowl<\/li>\n
- 1 Large Skillet<\/li>\n
- Mandoline, Sharp Knife, or Cheese Grater<\/li>\n
- 1 Large Mixing Bowl<\/li>\n
- 1 Whisk<\/li>\n
- 1 Small Serving Bowl<\/li>\n<\/ul>\n
How to Make Pepper-Crusted Top Sirloin Filets With Marsala-Onion Jam and Parsley Radish Salad<\/h2>\n
Omaha Steaks Butcher’s Cut Top Sirloin Filets<\/a> 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.<\/p>\n
1. Jam Session: Sweet Marsala Onion Bliss<\/h3>\n
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\u2019s 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\u2019t rush this step.<\/p>\n
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.<\/p>\n
2. Pepper-Crusted Perfection: Bold, Savory Sirloin<\/h3>\n
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.<\/p>\n
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<\/a> for other desired cooking doneness levels.<\/p>\n
3. Crisp-Cut Perfection: Radish Refresh<\/h3>\n
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.<\/p>\n
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.<\/p>\n
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!<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Product Cards” _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
![\"\"](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2026\/04\/Peppery-Top-Sirloin-Filet-With-Marsala-Jam-and-Salad-150x150.jpg\")
<\/div>\n\t