1 2-inch thick rib-eye steak, boneless (big enough for 2 people)
1 Tbl olive oil
1 Tbl herbes de Provence
1 tsp salt
1 tsp fresh ground black pepper
1/2 cup pitted black olives
3 Tbl red wine vinegar
2 tsp dijon mustard
1 garlic clove
1/2 tsp salt
1/2 tsp fresh ground black pepper
6 Tbl olive oil
2 Tbl chopped fresh flat-leaf parsley
Preheat your grill on medium heat. Coat the beef with olive oil and sprinkle with the herbes de Provence, salt, and pepper. Cook 6 to 8 minutes per side until the meat is medium-rare to medium. Remove from heat and allow to rest.
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a food processor or blender and blend until mixed. With the machine running, drizzle in the olive oil. Transfer to a serving dish and stir in the parsley.
1 Tbl olive oil
1 Tbl herbes de Provence
1 tsp salt
1 tsp fresh ground black pepper
1/2 cup pitted black olives
3 Tbl red wine vinegar
2 tsp dijon mustard
1 garlic clove
1/2 tsp salt
1/2 tsp fresh ground black pepper
6 Tbl olive oil
2 Tbl chopped fresh flat-leaf parsley
Preheat your grill on medium heat. Coat the beef with olive oil and sprinkle with the herbes de Provence, salt, and pepper. Cook 6 to 8 minutes per side until the meat is medium-rare to medium. Remove from heat and allow to rest.
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a food processor or blender and blend until mixed. With the machine running, drizzle in the olive oil. Transfer to a serving dish and stir in the parsley.
Comments