Boneless Rib-Eye Steaks With Killa' Chimichurri And Mountains Of Mushrooms With Smoky Chipotle And Wilted Spinach

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Ingredients

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

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