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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 tsp salt and 1/2 tsp 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, 6-8 miutes 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.
Contributor: Martha Stewart Living May 2004
Preparation Time: :40
| Ingredients:
1/16 Cup(s) honey
3 Tablespoon(s) sherry vinegar
1 salt and pepper
4 Tablespoon(s) olive oil
1/2 Cup(s) red onion; finely chopped
1 Tablespoon(s) garlic; minced
1/3 Cup(s) green olives; cut into 1/4 in rounds
1 naval orange; 1/2 inch cubes
4 Tablespoon(s) parsley; chopped
1 sirloin steak (or flank?); about 1 1/2 pounds |
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