Rib-Eye Steak with Black Olive Vinaigrette

Total Time:
30 min
10 min
20 min

2 to 4 servings

  • 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
  • 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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