Rib-eye Steak With Black Olive Vinaigrette

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• Servings: 2
• 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
• 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

Recipe

• 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.