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

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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