Seared Sirloin Steak with Olive Relish

• 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)

1. Whisk together the honey and vinegar in a medium bowl; season with salt and pepper.
2. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
3. Stir in the onion, garlic, olives, orange, and parsley; set aside.
4. Season the steak all over with 1 teaspoon salt and 1/2 teaspoon pepper.
5. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot.
6. Sear the steak, turning once, 6 to 8 minutes per side for medium-rare.
7. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing.
8. To serve, cut the steak against the grain into 1/4-inch-thick slices, and arrange on a platter.
9. Spoon the relish on top; garnish with parsley sprigs.

honey, sherry vinegar, salt, olive oil, red onion, garlic, brinecured pitted green olives, orange, parsley, boneless sirloin steak

Taken from www.epicurious.com/recipes/food/views/seared-sirloin-steak-with-olive-relish-392566 (may not work)