Boneless Rib-Eye Steaks with Killa’ Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach
Chimichurri originated in Argentina and is fantastic with all kinds of grilled meats. This is super satisfying stress-free steak meal that tastes like it came from a gourmet restaurant!
- 4 boneless rib-eye steaks, about 1 1/2 inches thick (10-12 ounces each)
- About 1/2 cup extra virgin olive oil (EVOO), divided
- 2 tablespoons steak seasoning, such as McCormick brand Montreal Steak Seasoning
- 4 stems fresh oregano, stripped of leaves
- 5 sprigs fresh sage leaves, stripped
- 6 stems fresh thyme leaves, stripped
- A generous handful of 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)
- A splash water
- 3 tablespoons chipotle in adobo, chopped, with sauce or 1 tablespoon powdered chipotle chili powder
- 2 large bundles spinach leaves (1 pound)
- 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
Pat rib-eyes dry. Drizzle EVOO across each side of the steaks, then season them with grill seasoning blend and reserve.
Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop two cloves of the garlic, reserving one large clove left cracked away from the skin, but still whole. Add coarse chopped garlic to herbs and mill them together, chopping even more finely, then transfer to a small bowl. Add in the finely chopped red onions and the zest of one lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add three tablespoons red wine vinegar, a splash of water and about 1/3 cup EVOO. 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 two tablespoons EVOO, about two 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, about 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 4-5 minutes on each side for medium-rare to medium doneness. Add two minutes for medium to medium-well doneness. Once cooked, let meat rest 5-10 minutes for juice to redistribute.
Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and fully incorporated. 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 sauce and generous spoonfuls of chimichurri. Serve “mountains” of smoky mushrooms and spinach alongside the steaks.