I'm gearing up for grilling weather and practicing with this recipe until the next warm spell. This relish will be especially yummy when the steak can be grilled outside. We did manage to sneak in a couple of steaks and hamburgers this past week but all of a sudden, the cool weather is back. This happens every year...a nice tease in the beginning of April, then cool again before the real Spring weather sets in. No matter, this is the kind of recipe you want to have on file in case of unexpected rain before your next Summer cookout! We've all been there, haven't we?
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 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 (1 1/2 pounds and 1 inch thick) boneless sirloin steak
Directions
Whisk together honey and vinegar in a medium bowl; season 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 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 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 steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.
From Martha Stewart Living, May 2004
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