Rib-Eye Steak with Black Olive Vinaigrette

Name: Rib-Eye Steak with Black Olive Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: A Cut Above the Rest

Rib-Eye Steak with Black Olive Vinaigrette

0 Reviews

Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

645

Total Fat

64

Saturated Fat

13

Carbohydrates

3

Dietary Fiber

1

Sugar

0

Protein

17

Cholesterol

60

Sodium

388

Total: 30 min
Prep: 10 min
Cook: 20 min

Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

645

Total Fat

64

Saturated Fat

13

Carbohydrates

3

Dietary Fiber

1

Sugar

0

Protein

17

Cholesterol

60

Sodium

388

Total: 30 min
Prep: 10 min
Cook: 20 min

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.