Rib-Eye Steak with Black Olive Vinaigrette (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
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 |
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:
1. 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.
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.
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