Preheat your oven to 400°F (200°C).

In a baking dish, toss the peeled pearl onions with 1 tablespoon of olive oil, salt, and pepper. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly caramelized.

While the onions are roasting, pat the top sirloin steak dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.

In a bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, key lime juice, and 1 tablespoon of olive oil. Mix until the breadcrumbs are well coated.

In a large skillet over medium-high heat, add a splash of olive oil. Once hot, sear the top sirloin for about 3-4 minutes on each side, until a nice brown crust forms.

Remove the skillet from heat. Spoon the breadcrumb mixture evenly over the top of the steak, pressing it down gently to adhere.

Once the pearl onions are roasted, remove them from the oven and place the seared steak in the baking dish alongside the onions. Return the dish to the oven and roast everything for an additional 15-20 minutes, or until the steak reaches your desired level of doneness.

In a small bowl, mix the softened butter with smoked paprika until well combined. Set aside.

Once the steak is done, remove it from the oven and let it rest for 5-10 minutes before slicing. Serve the sliced steak with roasted pearl onions and a dollop of smoked paprika butter on top.