Seared Sirloin Steak With Olive Relish Food

SEARED SIRLOIN STEAK WITH ONION RELISH

Steps:

• 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.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

SEARED SIRLOIN STEAK WITH OLIVE RELISH

Steps:

• Whisk together the honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Stir in the onion, garlic, olives, orange, and parsley; set aside.
• Season the 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 the 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 the steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon the relish on top; garnish with parsley sprigs.

PAN SEARED SIRLOIN STEAK

Steps:

• Sprinkle beef with lemon pepper seasoning. In a small bowl, mix lemon peel, soy sauce and 1 tablespoon of the oil; brush over both sides of the beef.
• In a 10 inch nonstick skillet, heat remaining tablespoon oil over medium heat. Add beef; cook 10 to 12 minutes or until browned on both sides and desired doneness.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE

Steps:

• Place steak in a zip-top plastic bag or in a shallow casserole dish.
• Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
• Close bag, turning to coat steak or turn steak over in dish.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Prepare charcoal or gas grill.
• Drain steak, reserving marinade.
• Sprinkle dried thyme, salt and pepper over steak.
• Grill on a covered grill over medium-hot coals 6 minutes.
• Turn; continue grilling 5 minutes for medium-rare doneness.
• Transfer steak to carving board; tent with foil and let stand 5 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
• Add flour; cook 1 minute or until bubbly, stirring frequently.
• Add broth; simmer until sauce thickens, stirring occasionally.
• Add reserved marinade and olives; simmer 2 minutes.
• Season to taste with salt and pepper if desired.
• Carve steak into thin slices; arrange on serving plates.
• Spoon olive sauce over steak and top with thyme or parsley.