Grilled Rib Eye With Indian-Spiced Mushrooms

• 2 or 3 (1 1/4-inch-thick) boneless rib-eye steaks (about 3/4 pound each)
• 2 teaspoons finely chopped peeled ginger
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne
• 3 tablespoons vegetable oil
• 1 tablespoon tomato paste
• 1 pound cremini mushrooms, halved
• 1/4 cup water
• 2 tablespoons chopped cilantro

1. Prepare a gas grill for indirect-heat cooking over medium-high heat; see
2. .
3. Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
4. Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
5. Slice steaks across the grain and serve with mushrooms.

peeled ginger, garlic, ground cumin, curry powder, cayenne, vegetable oil, tomato paste, mushrooms, water, cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-rib-eye-with-indian-spiced-mushrooms-354497 (may not work)