Black pepper-crusted steak with red onion chutney

My friend Colin Crossman made this recipe for Katy and me shortly after we met -- and we've been friends ever since. That story came up at his wedding shower a few days ago, so I decided to post the recipe here to share with everyone. The original calls for grilling New York sirloins, but I've used fillet mignon and a hot skillet or grill pan (no grill allowed at the apartment) with great success.

For the chutney, saute until deep brown and carmelized:

1. 4 small red onions, sliced in thin half-rings
   
2. 3 T olive oil

Stir in

1. 1/4 c balsamic vinegar
2. 2 T brown sugar (packed)
3. 2 T fresh oregano
4. salt and pepper to taste

Cook for 1 minute and remove from heat. Reserve.

For the steaks, mix together

1. 1/4 c kosher salt
2. 1 c black peppercorns, crushed with a rolling pin or coarsly cracked in a food processor (whole, if you're lazy, but not ground)

Press steaks onto this mixture, packing the salt and pepper on both sides of

1. 4 New York sirloin steaks (12 - 16 oz each), 1.5 - 2 inches thick

Thick steaks are important, so you can sear the outside nicely without overcooking the inside. Grill steaks to desired doneness (about 10 min. per side for medium) and serve topped with chutney.