Lunch: Rib-Eye Steak with Black Olive Vinaigrette

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

Instructions

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. 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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