Seared Sirloin Steak with Olive Relish
|3 tablespoonssherry vinegar|
|Coarse salt ~~amp pepper|
|1/2 Red onion; finely chopped (about 1/2 c)|
|1 tablespoonGarlic; minced (2 medium cloves)|
|1/3 cupBrine-cured pitted green olives; cut into 1/4" thick rounds|
|1 Navel orange; peel & pith cut off, flesh cut into 1/2" cubes|
|1/4 cupFlat leaf parsley, chopped; coarsely chopped, plus sprigs for garnish|
|1 Boneless sirloin steak; 1 1/2 pounds & 1" thick|
Seared Sirloin Steak with Olive Relish Preparation
Whisk together honey and vinegar in a medium bowl; seasor with salt and pepper. Whisking constantly, pour in oil in a slow steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.
Season steak all over with l teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with
Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.
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