* 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.
