Remove the top sirloin steaks from the refrigerator and let them come to room temperature for about 30 minutes.

In a spice grinder or using a mortar and pestle, combine the black peppercorns, sea salt, and the scraped seeds of the vanilla bean. Grind until you achieve a coarse consistency.

Rub the olive oil over the steaks, ensuring they are evenly coated. Generously apply the vanilla-pepper mixture to both sides of the steaks, pressing it into the meat.

Preheat a grill or skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the heat and let them rest for about 5 minutes.

In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Stir in the balsamic vinegar, cooking for another minute. Remove from heat and mix in the remaining 2 tablespoons of butter until melted and combined.

Slice the rested steaks against the grain and serve on plates. Drizzle the balsamic-shallot butter over the top and garnish with chopped parsley.