Recipe information
Yield
serves 4
Ingredients
1 tablespoon honey
3 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
1/4 cup olive oil, preferably Spanish, plus more for the skillet
1/2 red onion, finely chopped (about 1/2 cup)
1 tablespoon minced garlic (2 medium cloves)
1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
1 boneless sirloin steak (1 1/2 pounds and 1 inch thick)
Preparation
Step 1
Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.
Step 2
Season the steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
Step 3
To serve, cut the steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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