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Ingredients

• 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

Description

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