Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach
- 4 boneless rib-eye steaks, 10 to 12 ounces each, about 1 1/2 inches thick
- Extra-virgin olive oil, about 1/2 cup, divided
- 2 tablespoons steak seasoning (recommended Montreal Steak Seasoning by McCormick) or other brand grill seasoning
- 4 stems fresh oregano, stripped of leaves
- 5 sprigs fresh sage leaves, stripped
- 6 stems fresh thyme leaves, stripped
- 1 generous handful fresh flat-leaf parsley leaves
- 3 cloves garlic, popped from skins
- 1 medium red onion, 1/2 finely chopped, 1/2 thinly sliced
- 1 lemon
- 3 tablespoons red wine vinegar, eyeball it
- Splash water
- 3 tablespoons chipotle in adobo, chopped with sauce or, 1 tablespoon powdered chipotle chili powder
- 2 large bundles, 1 pound, spinach leaves
- 1 1/2 pounds combined weight shiitakes and baby portobellos (crimni mushrooms), thinly sliced
- Salt and pepper
- Worcestershire sauce, for seasoning steaks
- 4 thick slices whole grain crusty bread
- Butter, softened
- Chives, chopped or snipped, to garnish bread
Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.
Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper – the salt will draw liquid out of the mushrooms, slowing up the browning process.
Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.
Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.
Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.