Ingredients
1  tablespoon honey    
3  tablespoons sherry vinegar    
Coarse salt and freshly ground pepper    
1/4  cup olive oil, preferably Spanish, plus more for 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) 

Directions  
1.   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.
   
2.   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. 
  
3.   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.
 

Source:  www.marthastewart.com