Rib-Eye Steak With Black Olive Vinaigrette

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

• Ready In: 31 mins
• 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.