Rib-Eye Steak with Black Olive Vinaigrette Recipe

Name: Rib-Eye Steak with Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the Rib-eye: Preheat your grill pan on medium high heat.
2
Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper.
3
Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
4
For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed.
5
In a small pitcher combine the olive oil and vegetable oil.
6
Drizzle the oil into the blender with the machine running.
7
Transfer the vinaigrette to a serving dish.
8
Stir in the parsley and serve with the rib-eye.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 2 -inch rib-eye steak, boneless, 1 tablespoons olive oil, 1 tablespoon herbes de Provence, 1 teaspoon salt, and more.

Yes, Rib-Eye Steak with Black Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rib-Eye Steak with Black Olive Vinaigrette

How did you like this recipe?

Frequently Asked Questions