Steaks With Peppercorns & Sweet Onion Gravy

These were so peppery and moist and overall yummy. Originally from Robin Miller's Quick Fix show, with my alterations. Use a mortar and pestle to coarsely grind the peppercorns, or bash them with a rolling pin inside a towel wrapped bag. On her show, Robin used all orange marmalade and it was full sugar; she also used a red onion, I used Vidalia.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6 (4 ounce)  trimmed  sirloin steaks
• 2  tablespoons peppercorns, crushed well (any mix of colors)
•  salt, to taste
•  olive oil, as needed
• 1⁄2 cup orange marmalade (I used sugar free)
• 1⁄2 cup  peach preserves (I used full sugar on this one) or 1⁄2 cup  apricot preserves (I used full sugar on this one)
• 1  cup sweet onions (Vidalia) or 1  cup red onion, thinly sliced in half moons
• 2  tablespoons Worcestershire sauce

Directions

1. (Place peppercorns in a plastic bag, cover with towel, and mash them with the flat side of a meat mallet or rolling pin until finely crushed.).
2. Season both sides of steaks lightly with salt and add to bag with crushed peppercorn melange, rubbing so that the peppercorns stick to the meat.
3. When ready to cook, heat a small amount of oil (enough to prevent sticking) in a large skillet over medium-medium high heat.
4. Add steaks and sear 2 minutes per side, until browned.
5. Meanwhile, nn a small bowl, mix together orange marmalade,preserves,sliced onions and Worcestershire sauce.
6. Spoon over steaks and and cook 5-8 minutes, until sauce thickens and steaks are cooked through to your liking, lowering or raising heat as needed.