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honey sherry vinegar salt olive oil red onion garlic brine-cured pitted green olives orange parsley boneless sirloin steak
Viewed: 41 - Published at: 5 years agoIngredients
- 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)
Method
- 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 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.
- 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.
