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Pepper-Crusted Top Sirloin Filets With Marsala-Onion Jam and Parsley Radish Salad

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.
Prep Time1 hr
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: Top Sirloin Recipe, Top Sirloins
Servings: 4 servings
Author: Megan Collar

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

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!