1 tablespoon honey
3 tablespoons vinegar
salt and ground pepper
1/4 cup olive oil
1/2 red onion
1 tablespoon minced garlic
1/3 cup brine-cured pitted green olives
1 navel orange
1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
1 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.
