Rib-Eye Steak with Black Olive Vinaigrette

Ingredients

• 0.5 cup olives black pitted
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove 
• 1 tablespoon herbs de provence 
• 1 tablespoons olive oil 
• 6 tablespoons olive oil extra-virgin
• 3 tablespoons red wine vinegar 
• 1  rib-eye steak boneless
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 6 tablespoons vegetable oil 

Equipment

• blender
• grill pan

Directions

1. 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.
2. 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.
3. Drizzle the oil into the blender with the machine running.
4. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.