Seared sirloin steak with olive relish
Instructions:
- 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)
- 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.
- Season the steak all over with 1 teaspoon salt and 1/ 2 teaspoon pepper. Coat a 12-inch seasoned castiron 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 mediumrare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
- 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.