Rib-Eye Steak With Black Olive Vinaigrette

Submitted by DailyInspiration

"Watched Giada prepare this on the Cooking Channel. It looked absolutely wonderful!"

 

• Ready In: 31mins
• Ingredients: 14
• Serves: 2

ingredients

• Rib-eye Steak

• 1 boneless rib-eye steak (2 inches thick, for two people)
• 1 tablespoon olive oil
• 1 tablespoon herbes de provence
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

• Black Olive Vinaigrette

• 1⁄2 cup black olives, pitted
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons vegetable oil
• 2 tablespoons fresh flat-leaf parsley, chopped

directions

1. For the rib-eye: Preheat your grill pan on medium-high heat. Coat the beef with olive oil and sprinkle with the Herbes de Provence, salt and pepper. Cook for 6-8 minutes per side until the meat is medium-rare, remove from heat, and allow to rest.
2. For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.