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2 pounds (1-inch-thick) boneless sirloin steak |
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1 teaspoon of salt |
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½ teaspoon of freshly ground black pepper |
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4 garlic cloves, thinly sliced |
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½ teaspoon of dried hot red pepper flakes |
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2 tablespoons of olive oil |
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½ cup drained and pitted brine-cured olives, coarsely chopped |
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½ cup chopped flat-leaf parsley |
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| Heat a dry 12-inch nonstick, heavy skillet over medium-high heat until hot. |
| Pat steak dry and season with salt and pepper. |
| Sear the steak, without turning, for 5 minutes, reducing the heat if necessary to keep the meat from scorching. Turn steak over. |
| Cook the other side for an additional 5-6 minutes for medium-rare meat, or until steak reaches desired degree of doneness. |
| Transfer to a cutting board. Let meat rest for 5 minutes. |
| Wipe out the skillet. Cook garlic and red pepper flakes in oil over medium heat, stirring, about 1-2 minutes until golden. Add the olives. Cook, stirring occasionally, for 2 minutes then remove from heat. |
| Just before serving, stir in parsley; slice the steak. Serve sliced steak with olive sauce. |
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