We are loving fresh herbs this season and today I wanted to show you how to utilize your fresh Rosemary!  If you weren’t able to catch the last herb feature on mint, click here to see how to make a refreshing mint tea!  Father’s Day is quickly approaching… our guys love meat & potatoes, so I wanted to also teach you about my favorite Flat Iron Steak.  What I love about flat iron steak, is that it is a cost efficient long piece of meat (similar to flank steak), but is more tender and has better flavor.  This simple menu I put together is great for Father’s Day and perfect for lunch or an early dinner!

Menu:
Broiled Flat Iron Philly Steak Wrap
Roasted Red Potatoes with Rosemary and Kalamata Olive Tapenade

Ingredients:
Flat Iron Steak (I use 7 – 9 lbs)
Small Red Potatoes (1 bag)
Baby Portabella Mushrooms
Fresh Rosemary
Olive Oil
Butter
Kalamata Olives (pitted)
Assorted Peppers (green, red, orange, etc)
Fresh Greens (lettuce or even sprouts)
Tortilla Wraps
Cheddar Cheese (sandwich slices or hand sliced)
Mayonnaise
Fresh garlic cloves
Dried Oregano
Garlic Salt
Salt/Pepper

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Directions:  (preheat oven to 450)

{Potatoes – step 1}
1. Cut up red potatoes (I use the entire bag) and place on a large heavy duty sheet of aluminum foil
2. Using kitchen scissors, cut up fresh rosemary and sprinkle all over potatoes – I use at least 2-3 branches of rosemary
3. Lightly pour olive oil on the potatoes (a few swirls are good)
4. Add salt & pepper (a few shakes – you can always add more later)

5. Create a boat out of the aluminum foil.
6. Add water to the potatoes so the bottom is covered (with water) – you don’t need too much
7. Seal shut and place in oven for approximately 1 hour

{Steak}
1. While potatoes are cooking, you will need to season the steak
2. Lightly coat steak with olive oil (front/back)
3. Crush several fresh garlic cloves and spread all over front and back of steak (I use 3-4 garlic cloves depending on size)
4. Sprinkle garlic salt, dried oregano, salt & pepper so steak is covered in seasoning (front/back)
5. You will put steak in the oven on broil, once potatoes have cooked for an hour. (Steak usually needs 3-5 min per side… for medium rare)

{Mushrooms}
1. Hand wash mushrooms with wet paper towel (mushrooms absorb water easily so do not rinse them under water)
2. Chop mushrooms
3. On medium-high, cook mushrooms in pan… you do not need to add anything to pan.  Mushrooms will start to sweat, creating liquid in the pan.  Stir frequently until mushrooms have shrunk to about half the original size.
4. Once mushrooms have cooked down, add salt, pepper & garlic salt to taste.  Add a little bit of butter and olive oil to finish.
5. Keep mushrooms on low until ready to serve.

{Kalamata Olive Tapenade} – can be made ahead of time, or you can make while potatoes are cooking
1. Using a food processor, put in 3- 4 tablespoons of pitted olives
2. Add 1 1/2 tablespoon of mayo
3. Add a handful of fresh rosemary
4. Add a little bit of salt/pepper
5. Puree ingredients…. add another tablespoon of mayo if you want it creamier… this is all to taste.  You can’t mess it up!!!

{Veggie prep} –  – can be made ahead of time, or you can make while potatoes are cooking
1. Slice peppers with a julienne style cut and place in small serving bowl
2. Cut greens (can be any type of lettuce or sprouts) and place in separate small serving bowl

{Potatoes, step 2}
1.  Once potatatoes have cooked for an hour or are soft, remove from oven.
2. Set oven to broil and move rack to very top of oven
3. Open foil, and place potatoes back in the oven to broil for a crispy grilled finish – 5 to 10 min… depending on how many potatoes. (I toss them and check them frequently during this process.
4. Broil Steak at same time (also checking frequently)

{Finishing steps}
1. Remove potatoes, and steak from oven
2. Put warm mushrooms into third small serving bowl
3. Slice steak into thin strips
3. Create wraps layering: mayo, greens, peppers, mushrooms, cheese, steak (would also be good with horseradish)
4. Slice in half
5. Add potatoes to plate and top with a scoop of Kalamata Olive Tapenade

Stay tuned for more Father’s Day ideas this June and more on our Herb Series this summer!