Boneless Rib-Eye Steaks with Killa’ Chimichurri and Mushrooms with Spicy Cajun and Wilted Spinach
adapted from Rachael Ray 365 (affiliate link)
- 2 of 12 ounce boneless rib-eye steaks
- Extra-virgin olive oil
- McCormick’s seasoning salt
- sea salt
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 handful parsley
- 1 garlic clove
- half of a red onion
- 1 tsp dried lemon peel
- 2 tbsp red wine vinegar
- 1 10-oz bag of spinach
- chili powder
- cajun seasoning
- 12 ounces of baby portobello mushrooms
- 2 slices crusty bread
- Worcestershire sauce
- Arrange steaks in a broiler pan. Drizzle both sides with olive oil. Season with seasoning salt, sea salt, and pepper. Preheat the broiler on high.
- Finely chop the parsley, half of the (half) onion, and garlic and place in a mixing bowl. Stir in the dried herbs and dried lemon peel. Combine mixture with red wine vinegar, a splash of water, and a splash of olive oil.
- Wash the spinach.
- Heat a large skillet medium-high. Add a tablespoon of olive oil. Saute the mushrooms and the sliced other half of the (half) onion for about 10 minutes. Add cajun seasoning halfway through.
- Broil steaks 6 inches from broiler for 6 minutes on each side. Let the steaks rest about 10 minutes.
- Coarsely chop the spinach and add to the skillet in bunches. Season with salt and pepper, then remove from heat.
- Toast the bread.
- Place toasted bread on plates and put the whole steak on top. Add some Worcestershire sauce and chimichurri to the top of each steak. Serve with the mushrooms and spinach, lemon to garnish.