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

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Details

20 Ingredients

• 4 boneless rib-eye steaks, 10 to 12 ozs each, about 1 1/2 inches thick
• Extra-virgin olive oil, about 1/2 cup, divided
• 2 Tbsps steak seasoning (recommended Montreal Steak Seasoning by McCormick) or other brand grill...
• 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 Tbsps red wine vinegar, eyeball it
• Splash water
• 3 Tbsps chipotle in adobo, chopped with sauce or, 1 Tbsp powdered chipotle chili powder
• 2 large bundles, 1 lb, spinach leaves
• 1 1/2 lbs 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