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Rib-Eye Steak With Black Olive Vinaigrette

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“Watched Giada prepare this on the Cooking Channel. It looked absolutely wonderful!”
READY IN:
31mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For the rib-eye: Preheat your grill pan on medium-high heat. Coat the beef with olive oil and sprinkle with the Herbes de Provence, salt and pepper. Cook for 6-8 minutes per side until the meat is medium-rare, remove from heat, and allow to rest.
  2. 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.

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