Cooking a single large steak that can be carved into several servings can pose a problem.
Some people feel compelled to add some sort of flavor to the steak, whereas steak purists prefer not to muck it up with any distractions.
The compromise is to forgo a rub or marinade and opt instead for a simple relish, a salsa of sorts, which can be spooned on after grilling by those who care to partake.
- 1 1-inch-thick boneless sirloin steak (about 1 1/2 pounds)
- Coarse salt and freshly ground black pepper to taste
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- 1/4 cup olive oil, plus additional for the skillet
- 1/2 red onion, finely chopped
- 1 to 2 cloves garlic, finely chopped
- About 1/3 cup pitted, chopped green olives, such as picholine
- 1 small navel orange, peel and white pith cut off, segments cut into 1/2-inch dice
- 1/4 cup coarsely chopped fresh parsley (optional)
Preheat the grill or a cast-iron skillet over medium-high heat. If using a skillet, add about 1 tablespoon of oil. Place a wire rack over a rimmed baking sheet or plate.
Pat the steak dry. Season generously on both sides with salt and pepper to taste. Grill or sear the steak, without turning, for 6 to 8 minutes. Turn and cook to the desired degree of doneness, another 6 to 8 minutes for medium-rare. Transfer the steak to the rack and set aside to rest for 10 minutes.
Meanwhile, in a large bowl, whisk together the honey and vinegar; add salt and pepper to taste. Whisking constantly, slowly add the oil in a steady stream, whisking until completely emulsified. Add the onion, garlic, olives, orange and parsley, if using, and toss to combine. Set aside.
Transfer the steak to a cutting board and cut against the grain into thin slices. Transfer to a platter and pass the relish on the side.
From the May 2004 issue of Martha Stewart Living magazine:
Tested by Renee Schettler.
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