Peppery Top Sirloin Filet With Marsala Jam and Salad

Method

1. Slice two red onions into thin half-moon slices about 1/4 inch thick.
2. 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.
3. Once the onions have shrunk and become soft and light pink, add the sugar, marsala, and balsamic vinegar and stir well.
4. Increase the heat to medium-high and bring the mixture to a boil for about 3-5 minutes.
5. Once it's bubbling, turn off the heat and cool for 5 minutes, then season with salt and pepper to taste.
6. 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.
7. Pat the top sirloin filets dry with a paper towel, then bring them to room temperature for about 20 minutes.
8. Preheat a large skillet on medium heat.
9. 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.
10. Add oil to the preheated skillet and let it heat for another 1-2 minutes.
11. 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.
12. Thinly slice radishes using a mandoline, sharp knife, or grater then set aside.
13. In a large mixing bowl, add the lemon juicy and zest, sherry vinegar, grated Parmesan cheese, salt, and pepper. Whisk to combine.
14. Slowly pour the olive oil into the dressing, whisking continuously.
15. Stir in the sliced radishes, evenly coat with the dressing, then stir in half of the chopped parsley.
16. Pour into a small serving bowl and top with remaining parsley.
17. Place a steak on each plate, top with the marsala-onion jam, and spoon the parsley radish salad on the side. Enjoy!