Rib-Eye Steak with Black Olive Vinaigrette

• 2 (1 1/2-inch-thick) boneless rib-eye steaks
• 1 tablespoon 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 leaves

1. Preheat an outdoor grill or grill pan over medium-high heat.
2. Coat the beef with the olive oil and sprinkle with the herbes de Provence, salt, and pepper.
3. Grill for 6 to 8 minutes per side, or until the meat is medium-rare.
4. Transfer the meat to a cutting board to rest before slicing, tenting it with foil to keep it warm.
5. Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed.
6. In a small pitcher combine the olive oil and vegetable oil.
7. Drizzle the oil into the blender with the machine running.
8. Transfer the vinaigrette to a serving dish.
9. Stir in the parsley.
10. Cut the steaks in 1-inch-thick slices and serve with the vinaigrette.

olive oil, herbes, salt, freshly ground black pepper, black olives, red wine vinegar, mustard, garlic, salt, freshly ground black pepper, extravirgin olive oil, vegetable oil, flatleaf

Taken from www.epicurious.com/recipes/food/views/rib-eye-steak-with-black-olive-vinaigrette-376589 (may not work)