Rib-Eye Steak with Black Olive Vinaigrette

Name: Rib-Eye Steak with Black Olive Vinaigrette
Yield: 4 servings
Ingredients: 2 (1 1/2-inch-thick) boneless rib-eye steaks; 1 tablespoon 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 leaves

December 9, 2011

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.

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