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.