Sunday, February 24, 2008

Rib-Eye Steak with Black Olive Vinaigrette

This recipe is wonderful. It truly tasted like something I ordered from a four star restaurant. The original recipe can be found at

Rib-eye Steak:
2 rib-eye steaks, boneless
1 tablespoon Herbe de Provence (or any steak seasoning you prefer)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Black Olive Vinaigrette:
1/2 cup black olives, pitted (I used black olive tapenade)
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:
I seasoned the Rib-eye with the seasonings and cooked it on the grill.

For the Black Olive Vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. Drizzle the oils into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

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