Seared Sirloin Steak with Onion Relish

Photo: David Matheson
Prep Time:
20 mins
Total Time:
40 mins

A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.


  • 1 tablespoon honey

  • 3 tablespoons sherry vinegar

  • Coarse salt and freshly ground pepper

  • ¼ cup olive oil, preferably Spanish, plus more for skillet

  • ½ red onion, finely chopped (about ½ cup)

  • 1 tablespoon minced garlic, (2 medium cloves)

  • cup brine-cured pitted green olives, such as Picholine, cut into ¼-inch-thick rounds

  • 1 navel orange, peel and pith cut off, flesh cut into ½-inch cubes

  • ¼ cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

  • 1 (1 ½ pounds and 1 inch thick) boneless sirloin steak


  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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