2 lbs white mushrooms, trimmed and quartered
4 garlic cloves, minced
1 tbsp extra virgin olive oil
salt and pepper, to taste
1 tbsp paprika
1 tsp dried oregano
1/2 tsp red pepper flakes
2 flank steaks (1.5 lbs each)
2 tbsp oil (olive, vegetable or canola)
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
10 oz baby spinach
Preheat oven to 475*F. Mix garlic, olive oil and salt and pepper and toss mushrooms in. Distribute mushrooms evenly among two baking sheets. Roast, tossing occasionally under mushrooms are tender and brown (approx 15 minutes). Refrigerate half for tomorrow's meal. Set aside other half for tonight.
In a small bowl, combine dry rub ingredients with 2 tsp salt. Rub steaks with 1 tbsp oil, then the spice mixture. In a large skillet, heat 1 tbsp oil over medium-high heat. Sear steaks one at a time, 5-7 minutes per side for medium rare. Lower heat if skillet gets too dark. Remove steaks from skillet. Wrap up one for tomorrow, and cover the other with foil to keep warm.
Whisk together oil and vinegar and season iwth salt and pepper. Add spinach and toss to combine. Slice steak thinly across the grain and place steak and mushrooms on top of salad to plate.
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