Wednesday, February 24, 2010

Rib-Eye Steak With Black Olive Vinaigrette

These steaks are great on their own but the vinaigrette makes them extra special!

Serves 2-4


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.

Adapted from Giada de Laurentis

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