My husband bought me the cookbook Giada's Kitchen for Christmas and I've enjoyed the recipes I've tried so far.
However, like the many dozens of other cookbooks sitting on my shelves, I haven't actually made a point of trying the recipes.
I mean to, I tell myself I will - heck, I even bookmark pages - but then I go onto something else and forget all about that wonderful Moroccan salad, or risotto I was going to try.
Well, no more.
When my husband gave me the book my intention was to cook my way through it trying a new recipe every week.
At first I was on it, making such lovely items as:
Linguini with Shrimp and Lemon Oil
Chocolate Panna Cotta with Amaretto Whip Cream
But then I kind of fell by the wayside.
However, now that I'm on holidays I have the time to indulge in my culinary passions and have decided to continue cooking and blogging my way through Giada's cookbook.
Tonight I made a recipe for Rib Eye Steak with Black Olive Vinaigrette and, honestly, I can't say enough about it because it was truly
The highest honour a recipe can get around these parts.
I served it with roasted garlic mashed potatoes, and garden fresh peas and carrots to give it my signature retro kick.
I have to tell you, Giada deserves major kudos for this one. It's easy, original, and incredibly tasty!
Rib Eye Steak with Black Olive Vinaigrette
Printable Recipe HERE
* 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
Black Olive Vinaigrette:
* 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
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.
This one's everyday magic taken to a whole new level! I will be serving this at dinner parties for years to come.
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