The Washington Post

Steak With Olive Relish

Steak With Olive Relish 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

May 26, 2004

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.


Servings: 4
Ingredients
  • 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)

Directions

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.

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Recipe Source

From the May 2004 issue of Martha Stewart Living magazine:

Tested by Renee Schettler.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 402


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 4g 20%

Cholesterol: 81mg 27%

Sodium: 541mg 23%

Total Carbohydrates: 11g 4%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 37g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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