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

Name: Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 680 grams combined weight shiitakes and baby portobellos (crimni mushrooms), thinly sliced; 4 servings Chives, chopped or snipped, to garnish bread; 4 servings Butter, softened; 3 Tbsps chipotle in adobo, chopped with sauce or, 1 tablespoon powdered chipotle chili powder; 4 slices thick slices whole grain crusty bread; 1 handful generous handful fresh flat-leaf parsley leaves; 5 sprigs fresh sage leaves, stripped; 3 cloves garlic, popped from skins; 1 lemon; 118 milliliters Extra-virgin olive oil, about , divided; 4 stems fresh oregano, stripped of leaves; 1 medium red onion, 1/2 finely chopped, 1/2 thinly sliced; 3 Tbsps red wine vinegar, eyeball it; 4 boneless rib-eye steaks, 10 to 12 ounces each, about 1 1/2 inches thick; 4 servings Salt and pepper; 2 Tbsps steak seasoning (recommended Montreal Steak Seasoning by McCormick) or other brand grill seasoning; 6 stems fresh thyme leaves, stripped; 4 servings Splash water; 4 servings Worcestershire sauce, for seasoning steaks; 2 larges bundles, 1 pound, spinach leaves

Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach might be a good recipe to expand your main course repertoire. One portion of this dish contains approximately 67g of protein, 66g of fat, and a total of 1185 calories. This recipe serves 4. It will be a hit at your valentin day event. It is a pricey recipe for fans of South American food. Head to the store and pick up sage leaves, chipotle in adobo, stems thyme leaves, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Pat rib-eyes dry.

Ingredients you will need

Ribeye Steak

Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.

Ingredients you will need

Extra Virgin Olive Oil

Grill Seasoning

Steak

Equipment you will use

Grill

Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole.

Ingredients you will need

Chimichurri

Clove

Garlic

Herbs

Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl.

Ingredients you will need

Garlic

Herbs

Equipment you will use

Bowl

Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.

Ingredients you will need

Extra Virgin Olive Oil

Red Wine Vinegar

Lemon Zest

Chimichurri

Red Onion

Onion

Herbs

Lemon

Water

Fill sink or large bowl with cold water.

Ingredients you will need

Water

Equipment you will use

Bowl

Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.

Ingredients you will need

Spinach

Water

Equipment you will use

Salad Spinner

Paper Towels

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper the salt will draw liquid out of the mushrooms, slowing up the browning process.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Mushrooms

Chipotle Chiles

Onion

Salt

Equipment you will use

Frying Pan

Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.

Ingredients you will need

Juice

Meat

Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.

Ingredients you will need

Salt And Pepper

Mushrooms

Spinach

Equipment you will use

Frying Pan

Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives.

Ingredients you will need

Butter

Chives

Garlic

Bread

Clove

Dry Seasoning Rub

Equipment you will use

Broiler

Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri.

Ingredients you will need

Worcestershire Sauce

Chimichurri

Steak

Bread

Meat

Serve "mountains" of smoky mushrooms and spinach alongside the steaks.

Ingredients you will need

Mushrooms

Spinach

Steak

Equipment

Ingredients

Servings:

680grams

combined weight shiitakes and baby portobellos (crimni mushrooms), thinly sliced 4servings

Chives, chopped or snipped, to garnish bread 4servings

Butter, softened 3Tbsps

chipotle in adobo, chopped with sauce or, 1 tablespoon powdered chipotle chili powder 4slices

thick slices whole grain crusty bread 1handful

generous handful fresh flat-leaf parsley leaves 5sprigs

fresh sage leaves, stripped 3cloves

garlic, popped from skins 1

lemon 118milliliters

Extra-virgin olive oil, about , divided 4

stems fresh oregano, stripped of leaves 1medium

red onion, 1/2 finely chopped, 1/2 thinly sliced 3Tbsps

red wine vinegar, eyeball it 4

boneless rib-eye steaks, 10 to 12 ounces each, about 1 1/2 inches thick 4servings

Salt and pepper 2Tbsps

steak seasoning (recommended Montreal Steak Seasoning by McCormick) or other brand grill seasoning 6

stems fresh thyme leaves, stripped 4servings

Splash water 4servings

Worcestershire sauce, for seasoning steaks 2larges

bundles, 1 pound, spinach leaves

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Goldschmidt Vineyard Alexander Valley Chelsea Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.