Steaks with Peppercorn Melange and Sweet Onion Marmalade

Coarsely crush the peppercorn melange using a mortar and pestle or the flat side of a knife, breaking the peppercorns into uneven pieces rather than a fine powder.

Pat the sirloin steaks dry with paper towels and season both sides generously with salt and the crushed peppercorn melange, pressing the spices gently into the meat so they adhere.

Combine the orange marmalade, finely chopped red onion, and Worcestershire sauce in a small saucepan over medium heat, stirring occasionally until the mixture is warm and well blended.

Heat the olive oil in a large skillet over medium-high heat until it shimmers and is nearly smoking.

Working in two batches if necessary to avoid overcrowding, carefully place the seasoned steaks in the hot skillet and cook for 3-4 minutes per side for medium-rare, adjusting time based on desired doneness.

Transfer the cooked steaks to a warm serving platter and let them rest for 2-3 minutes to allow the juices to redistribute.

Spoon the warm sweet onion marmalade generously over each steak and serve immediately.