Seared Sirloin Steak with Olive Relish

Name: Seared Sirloin Steak with Olive Relish
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)

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

tablespoon honey

tablespoons sherry vinegar

Coarse salt and freshly ground pepper

/4 cup olive oil, preferably Spanish, plus more for the skillet

/2 red onion, finely chopped (about 1/2 cup)

tablespoon minced garlic (2 medium cloves)

/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds

navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes

/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

boneless sirloin steak (1 1/2 pounds and 1 inch thick)

Need to make a substitution?

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.

The cookbook cover with a blue background and fine typeface.

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. Buy the full book from Amazon.

Explore Bon AppétitSteak Beef Meat Onion Vegetable Garlic Orange Citrus Fruit Olive Parsley Main Dinner Dairy-Free Nut-Free Gluten-Free Quick Sear Cast Iron Skillet Cookbooks Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes