Saturday, April 28, 2012

Holy Smokes... this meal has some kick!

Not gonna lie.  Rachael Ray kinda bugs me. She's all perky and stuff.  All the time.

Don't get me wrong.  I'm a huge proponent of half glass full.  I do believe you can think yourself happy.  But, seriously ... this woman's ODing on the stuff.  Check this out.

Perkiness and corn strokin' aside, the woman does produce a reliable recipe. We've got this cookbook and haven't found a stinker yet.

Tonight we made Boneless Rib-Eye Steaks with Killa' Chimichurri and Mushrooms with Smoky Chipotle and Wilted Spinach.  (does ribeye have a hyphen??)

Four 10- to 12-ounce boneless ribeye steaks, each about 1.5 inches thick
Extra virgin olive oil
2 tbsp grill seasoning (i.e. McCormick's Montreal Steak Seasoning)

1 garlic clove, halved
4 slices crusty bread (we ate the bread yesterday... so simply toasted some regular bread)
Worcestershire sauce

Chimichurri Ingredients
4 stems fresh oregano leaves, stripped
5 sprigs fresh sage leaves, stripped
6 stems fresh thyme leaves, stripped
1 generous handful fresh flat-leaf parsley (oops, we forgot to put this in ours!)
2 garlic cloves, popped from their skins (we used already minced from a jar)
1 medium red onion, 1/2 of it finely chopped and 1/2 of it thinly sliced
zest of 1 lemon
3 tbsp red wine vinegar
1/3 cup olive oil

Mushroom/Spinach Ingredients
1 pound spinach leaves (stems removed, well rinsed)
3 tbsp chipotle in adobo, chopping with the sauce (or you can use 1 tbsp chipotle chili powder)
1.5 pounds (combined) shiitake and cremini (baby portobello) mushrooms, thinly sliced
Salt and freshly ground black pepper

Pat the ribeyes dry and arrange on a broiler pan. Drizzle with olive oil and season with grill seasoning. Preheat broiler to high.

Prepare the Chimichurri: Pile the herbs together and finely chop. Coarsely chop 2 cloves of garlic and add to the herbs.  Put herbs in food processor or mill and pulse, then transfer to a small bowl. Add the finely chopped onions, lemon zest, red wine vinegar, a splash of water and about 1/3 cup of the olive oil and stir to combine.

Heat a large nonstick skillet over medium-high heat. Add 2 tbsp olive oil, chipotle in adobo, sliced onions, and mushrooms. Cook, stirring frequently, for 10 minutes.

Place steaks under hot broiler and cook 6 inches from the heat for 6 minutes on one side, 4 minutes on the flip side (for medium rare to medium) or 6 minutes on one side and 6 minutes on the other side (for medium to medium well).  Once the steaks are cooked, let them rest 5 to 10 minutes for the juices to redistribute.

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

Toast the bread and rub it with the cut garlic clove. Place the toasted bread on plates and top each slice with a whole steak.  Tops the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks with lemon wedges to squeeze over all.

Chef Tanya -- First things first. The recipe has a lot of ingredients and many steps, but it was actually quite simple.  You could easily go from cutting board to oven to plate in 30 minutes.  Like I said, most (if not all) of RR's recipes are pretty good. This one is no exception.  It is spicy and the bread under the steak? Inspired!

Jason -- Excellent. Loved it! We paired it with a Founders Chocolate Stout which wasn't a good option because both the beer and the meal are very heavy.  Plus the chocolate clashes with the spiciness of the meal.   I'm not really good at pairing beers and food, but if I were to give it a shot I'd suggest an IPA or maybe a sour.

Hannah -- I liked the steak. I don't know if I'd like it medium rare or not, but it tasted good anyway. I did not exactly like the spinach stuff because it was really, really spicy. I mean, I like spicy stuff.  It's just that this is really spicy. I'm glad that it didn't have everything mixed together because then I wouldn't be able to eat the steak.  Something else that I didn't really like about it was all the fat that was left on the steak. That's not officially part of the meal, it was just a test if I could scrape it off or not. I know that fat is supposed to help your hair be shiny, but whatever.  And I didn't get to try to beer. I'm not allowed. So, I don't know what the beer's supposed to be like.

It may not have matched with the meal, but this is a most excellent beer.  Certainly put a toothy, RR-like grin on Jason's face!


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