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1
Heat the peppercorns, coriander, and fennel in a small, dry skillet over medium heat, shaking the skillet, until fragrant and slightly darkened, 2 to 3 minutes. Combine the seeds with the salt, orange peel, and cayenne in a mortar (or an electric coffee grinder used for spices) and coarsely grind. An hour before cooking, place the steaks on a baking sheet lined with parchment. Evenly coat the meat with the spice mixture, pressing it gently so it adheres; set aside to marinate at room temperature.
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2
Meanwhile, make the marmalade: Heat the olive oil in a large skillet over medium-high heat. Add the onions and a pinch of salt and saute, stirring, until softened, about 6 to 8 minutes. Add the chile flakes, thyme, bay leaf, and garlic and saute a few more minutes. Add the wine and honey and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the wine has reduced to about 1 cup (the mixture should be thick and sticky). Stir in the butter, taste for seasoning, and add salt and black pepper as desired.
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3
To serve, sear the steaks over a very hot (but not smoking) skillet. Do not flip the steaks until they have browned enough to release easily from the skillet, about 4 to 5 minutes. Cook the other side to the appropriate level of doneness, about 4 minutes for medium-rare.
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4
Place each steak (whole or thinly sliced) on a warmed plate alongside a generous mound of the marmalade. Drizzle the meat with any remaining liquid from the marmalade. Garnish the plates with a sprig of thyme and additional pink peppercorns, if desired.
