{"id":130894,"date":"2026-04-06T14:21:29","date_gmt":"2026-04-06T14:21:29","guid":{"rendered":"https:\/\/www.omahasteaks.com\/blog\/?p=130894"},"modified":"2026-04-06T14:23:46","modified_gmt":"2026-04-06T14:23:46","slug":"top-sirloin-filet-jalapeno-popper-corn-salad","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/top-sirloin-filet-jalapeno-popper-corn-salad\/","title":{"rendered":"Top Sirloin Filet With Jalape\u00f1o Popper Corn Salad Recipe"},"content":{"rendered":"

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When summer hits, the grill becomes the heart of the kitchen. This Top Sirloin Filet With Shishito Pepper Gremolata and Jalape\u00f1o Popper Corn Salad delivers bold flavors \u2013 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.<\/p>\n

Why We Love This Top Sirloin Filet Recipe<\/h2>\n

This recipe is all about contrast. The Top Sirloin Filet<\/a> 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 jalape\u00f1o popper corn salad, it’s a satisfying mix of bold and balanced flavors that feels effortless yet impressive.<\/p>\n

Tools You\u2019ll Need Before You Start<\/h2>\n

\u2022 1 Medium Saut\u00e9 Pan
\u2022 1 Medium Mixing Bowl
\u2022 1 Medium Microwave Safe Bowl
\u2022 1 Large Skillet<\/p>\n

How to Make Top Sirloin Filet With Shishito Pepper Gremolata and Jalape\u00f1o Popper Corn Salad<\/h2>\n

This recipe features two ingredients from Omaha Steaks. Butcher’s Cut Top Sirloin Filets<\/a> are aged 35+ days for exceptional flavor, USDA Certified Tender, hand-carved thick, and expertly double-trimmed. The Applewood Smoked Steak-Cut Bacon<\/a> is cured, smoked, and extra thick, bringing rich, savory depth throughout this dish.<\/p>\n

1. Popper Party: Jalape\u00f1o Corn Bliss<\/h3>\n

This jalape\u00f1o 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 saut\u00e9 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.<\/p>\n

Next, cook the bacon in a medium saut\u00e9 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.<\/p>\n

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 jalape\u00f1os, red onion, and bacon. For extra heat, leave the seeds in the jalape\u00f1os; for a milder flavor, remove them. Add the chopped ingredients to the bowl, season with salt and pepper, and mix until well combined.<\/p>\n

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.<\/p>\n

2. Sizzle & Zest: Shishito Pepper Gremolata<\/h3>\n

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.<\/p>\n

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.<\/p>\n

3. Grill & Thrill: Top Sirloin Filets<\/h3>\n

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\u2013140\u00b0F 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.<\/p>\n

Let’s eat! Place a steak on each plate, top with the shishito pepper gremolata, and spoon the jalape\u00f1o popper corn salad on the side. Enjoy!<\/p>\n

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\t\"Omaha<\/div>
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Omaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t
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\t\"Omaha<\/div>
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Omaha Steaks Butcher's Cut Top Sirloin Filets 4 Pieces 7 oz Per Piece<\/div>\t
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Top Sirloin Filet With Shishito Pepper Gremolata and Jalape\u00f1o Pepper Corn Salsa<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>45<\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45<\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American, Mexican<\/span><\/div>
Keyword: <\/span>Top Sirloin Recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Megan Collar<\/span><\/div>\n\n

Equipment<\/h3>