Recipes Ingredients Meat & Poultry Beef Recipes Seared Sirloin Steak with Onion Relish 2.9 (65) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: David Matheson Prep Time: 20 mins Total Time: 40 mins Servings: 4 A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak. Ingredients 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) ⅓ 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 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. Rate it Print