Ingredients

serves 4

　　1 tablespoon honey

　　3 tablespoons sherry vinegar

　　Coarse salt and freshly ground pepper

　　1/4 cup olive oil, preferably Spanish, plus more for the 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)

　　

Step 1

Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.

　　

Step 2

Season the 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 the 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.

　　

Step 3

To serve, cut the steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.