Photo: Rib-Eye Steak with Black Olive Vinaigrette Recipe
Ingredients
Rib-eye Steak:
- 1 2-inch rib-eye steak, boneless
- 1 tablespoons olive oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 1 teaspoon freshly 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 freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons vegetable oil
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
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.
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By sarah.pinkley_1...
Onsted, 62
on January 13, 2012
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The black olive vinaigrette is very good. Next time I make this I will use kalamata olives, because the vinaigrette didn't taste full-bodied and salty enough for my taste. But regular black olives works just as well.
By tkdusenbery@yah...
indianola, IA
on December 29, 2011
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WOW!!!! Had this with our boys over Christmas. We had 7-16oz Rib Eye's. Doubled the recipe. Great call on reducing the oil. This was, hands down the best flavoring for steaks i have ever had. You should have seen the boys, they inhaled it. Thanks Giada!
By K's meals
New York, NY
on September 26, 2011
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I used flank steak instead of Ribeye's. Which was just perfect.
The Black olive vinagrette is the best ever and so easy to make. Everyone loved it.
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