To make the salsa verde, mix together the parsley, olive oil, shallot and chili crisp in a medium bowl. Season with salt and pepper and mix again. Add the vinegar and capers. Check and adjust the seasoning.

To prepare the steak, remove the rib eye from the refrigerator 30–60 minutes in advance of cooking to allow it to come to room temperature. Preheat the oven to 450F.

Pat the rib eye dry and season liberally with salt on both sides. In a large Carbon Steel Frying Pan, warm the olive oil over medium heat until shimmering. Add the steak and sear it for 3–4 minutes per side. Transfer the steak to the oven to finish cooking—you can insert an oven-safe thermometer now; you want the internal temperature to reach 130F for medium-rare or 135F for medium. When the steak reaches the desired temperature, carefully remove it from the oven, transfer the steak to a Butcher Block, and allow to rest.

Return the pan to medium heat. Working in batches so you don’t crowd the pan, add the portobello mushrooms and season with salt. Cook the mushrooms, pressing down on them with a Spatula to ensure a good sear, until tender, 3–5 minutes per side. Remove the mushrooms to a Butcher Block, slice them, and transfer to a large bowl along with any accumulated juices.

Place the onions in the same pan and cook over medium heat, flipping once, until just soft and browned, 5–7 minutes. Transfer the onions to the bowl with the mushrooms.

Add the scallions to the pan and cook until just soft, 3–4 minutes. Add them to the bowl with the mushrooms and onions and mix all the vegetables together.

Just before slicing, return the steak to a hot oven to warm it up for a few minutes. Once warm, slice the steak and pour any accumulated juices over the top. Serve the steak with grilled vegetables over the top and the salsa verde alongside.