Seared Sirloin Steak with Olive Relish

  • Prep:
  • Total Time:
  • Servings: 4
Seared Sirloin Steak with Olive Relish

Photography: David Matheson

Source: Martha Stewart Living, May Spring 2004


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


  1. 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.

  2. 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.

  3. 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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