Cook the Book: Cowgirl Steaks with Pink Peppercorns and Red Onion Marmalade

Cover-cowgirlcuisine

Course Dressings and Sauces

Ingredients in this Recipe

1 bottle red wine (such as Cotes du Rhone or a Spanish Crianza)
1 fresh bay leaf
1 tablespoon coriander seeds
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon Szechuan peppercorns
1 teaspoon fennel seeds
1 thyme branch (or 1 teaspoon dried thyme or herbes de Provence)
1/2 teaspoon cayenne pepper (or other ground red pepper)
1/2 teaspoon dried orange peel
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 tablespoons crushed pink peppercorns, plus more for garnish
3 tablespoons honey
Four 6 ounce sirloin steaks, about 1 inch thick
Freshly ground black pepper
Red Onion Marmalade
Thyme sprigs, for garnish (optional)

Recipe Preparation

See Full Recipe at Serious Eats

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