Rib-Eye Steak with Black Olive Vinaigrette
Like a lot of men, my husband thinks entertaining begins and ends with grilled steaks, so I’m always looking for different ways to jazz them up and keep it interesting. This bold vinaigrette fits the bill and really stands up to the strong flavor of beef. Make the vinaigrette in advance, throw some steaks on the grill, and you have a great dinner; if you have a veggie friend, you can serve the same versatile vinaigrette over warm pasta.
Recipe information
Yield
4 servings
Ingredients
Vinaigrette
Preparation
Step 1
Preheat an outdoor grill or grill pan over medium-high heat. Coat the beef with the olive oil and sprinkle with the herbes de Provence, salt, and pepper. Grill for 6 to 8 minutes per side, or until the meat is medium-rare. Transfer the meat to a cutting board to rest before slicing, tenting it with foil to keep it warm.
To Make the Black Olive Vinaigrette
Step 2
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.
To Serve
Step 3
Cut the steaks in 1-inch-thick slices and serve with the vinaigrette.
