Boneless Rib-Eye Steaks with Killa Chimichurri and Mushrooms with Smoky Chipotle and Wilted Spinach

• 4 10- to 12-ounce boneless rib-eye steaks, each about 1 1/2 inches thick
• Extra-virgin olive oil (EVOO), for drizzling
• 2 tablespoons grill seasoning, such as McCormicks Montreal Steak 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
• 2 garlic cloves, popped from their skins
• 1 medium red onion, 1/2 finely chopped, 1/2 thinly sliced
• Zest of 1 lemon
• 3 tablespoons red wine vinegar (eyeball it)
• 1/3 cup EVOO
• 1 pound spinach leaves (stems removed)
• 3 tablespoons chipotle in adobo, chopped with the sauce, or 1 tablespoon chipotle chili powder
• 1 1/2 pounds combined weight shiitakes and cremini (baby portobello) mushrooms, thinly sliced
• Salt and freshly ground black pepper
• 1 garlic clove, halved
• 4 slices crusty bread
• Worcestershire sauce

1. Pat the rib eyes dry and arrange on a broiler pan.
2. Drizzle both sides with EVOO, then season them with the grill seasoning.
3. Preheat the broiler to high.
4. Prepare the chimichurri: Pile the herbs together and finely chop.
5. Coarsely chop 2 cloves of the garlic, reserving one whole clove.
6. Add the chopped garlic to the herbs and mill them together, chopping even finer, then transfer to a small bowl.
7. Add the finely chopped red onions and the lemon zest.
8. Add the red wine vinegar, a splash of water, and about 1/3 cup of the EVOO and stir to combine.
9. Fill a sink or large bowl with cold water.
10. Add the spinach and agitate to release the grit attached to the leaves.
11. Repeat this process until they are free of sand.
12. Dry in a salad spinner.
13. Heat a large nonstick skillet over medium-high heat.
14. Add 2 tablespoons of the EVOO (twice around the pan), then add the chipotle in adobo, sliced onions, and mushrooms.
15. If you are using powdered chipotle, add the onions and mushrooms first, then season with the powder.
16. Cook the mushrooms and onions, stirring frequently, for 10 minutes.
17. Do not add salt and pepper; the salt will draw liquid out of the mushrooms, slowing the browning process.
18. Place the steaks under the hot broiler and cook 6 inches from the heat for 6 minutes on side one, 4 minutes on the flip side, for medium rare to medium.
19. Add 2 minutes for medium to medium well doneness.
20. Once the steaks are cooked, let them rest for 5 to 10 minutes for the juices to redistribute.
21. Once the mushrooms are tender, coarsely chop the spinach and add it to the pan in bunches, folding it in until wilted and incorporated fully.
22. Season the mixture with salt and pepper and remove from the heat.
23. Toast the bread and rub it with the cut garlic clove.
24. Place the toasted bread on plates and top each slice with a whole steak.
25. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri.
26. Serve mountains of smoky mushrooms and spinach alongside the steaks with lemon wedges to squeeze over all.

extravirgin olive oil, grill seasoning, oregano, sage, thyme, generous handful, garlic, red onion, lemon, red wine vinegar, evoo, spinach, chipotle chili powder, combined weight, salt, garlic, crusty bread, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/boneless-rib-eye-steaks-with-killa-chimichurri-and-mushrooms-with-smoky-chipotle-and-wilted-spinach-374330 (may not work)