For Father’s Day, treat your Dad to this yummy recipe for Grilled Flank Steak from Rhonda’s Kitchen at  Ferrari-Carano Vineyards and Winery in Sonoma County’s Dry Creek Valley, California. I would suggest reading through the entire recipe. Note that the meat should be in the marinade for six to eight hours, so plan accordingly.

The second recipe for Rosemary and Bay Leaf Olives, also from Ferrari-Carano should be made today or tomorrow if you are planning on serving them for Father’s Day.

Grilled Flank Steak & Portobello Mushroom Sandwich

Ingredients

MEAT & MARINADE

•3 Tbsp strong brewed coffee
•1 cup red wine
•1 Tbsp olive oil
•1 Tbsp brown sugar
•2 garlic cloves, minced
•1 sprig rosemary, minced
•1/2 tsp whole black pepper corns, crushed
•salt and pepper
•1 1/2 lb. flank steak, trimmed of fat

ON THE GRILL

•Olive Oil, to brush on steak before grilling
•salt and pepper
•ciabatta bread

TOPPINGS

•4 portobello mushroom caps, cut into slices
•1 Vidalia or sweet red onion, cut into rings
•2 Tbsp cherry or berry balsamic vinegar
•1/4 cup olive oil
•Optional: slice of fontina cheese
•2 cups arugula

SANDWICH SPREAD

•1/2 cup mayonnaise
•1 tsp Dijon mustard
•1/2 cup chopped fresh parsley
•squeeze of lemon, only if needed

Directions

MEAT & MARINADE

1. Combine coffee, wine, olive oil, sugar, garlic, rosemary and black peppercorns in a glass dish large enough for meat to lay flat and covered. Refrigerate for at least 6 – 8 hours.

ON THE GRILL

1. Bring meat to room temperature. Prepare Grill. Brush meat with olive oil and salt and pepper. Grill meat on each side until cooked to doneness, 125 degrees for rare, 145 degrees for medium rare. About 5-8 minutes per side.

2. Remove from heat and let meat rest to retain juices. Slice meat against the grain at a 45-degree angle.

3. Cut the ciabatta bread into 2 inch wide pieces. Then cut in half lengthwise to make small sandwich-size portions. Brush the bread with olive oil and place on grill cut sides down until golden brown.

TOPPINGS

1. Meanwhile, on a cookie sheet lined with aluminum foil, add the sliced mushrooms and onions in a single layer. Drizzle with olive oil and balsamic vinegar and roast in a hot oven for about 10 minutes. Keep warm.

SANDWICH SPREAD

1. In a small bowl combine mayonnaise, mustard, parsley, salt & pepper and a squeeze of lemon if needed. Set aside.

ASSEMBLE

1. Top both sides of the split ciabatta bread with the sandwich spread. Lay several slices of steak on the bread and mound with mushrooms and onions. Garnish with arugula. serve immediately. Optional: Add a slice of fontina cheese on top of the mushroom and onion mixture.

Rosemary & Bay Leaf Olives

Ingredients

THE OLIVES

•1/4 cup dry white wine
•3 Tbsp extra-virgin olive oil
•1-1/2 Tbsp white wine vinegar
•1 Tbsp fresh orange juice
•1/4 tsp freshly grated orange zest
•8 fresh or dried whole bay leaves, halved (if using dried bay leaves, let them soak in a small bowl of hot water for 15 minutes, then drain)
•1-1/2 tsp finely chopped fresh rosemary leaves or 1/2 tsp dried and crumbled
•A pinch of dried hot red pepper flakes
•1 large garlic clove, sliced thin
•1/2 cup finely chopped red onion
•2 cups assorted, brine-cured, black and green olives

Directions

1. In a small bowl whisk together the wine, oil, vinegar, orange juice, zest, bay leaves, rosemary, red pepper flakes, and garlic. Stir in the onion and olives.

2. Chill the mixture, covered, stirring 2 or 3 times a day, for at least 1 day and up to 5 days. Just before serving, drain off most of the marinade from the olives and transfer the olives to a bowl for serving.

Have wonderful weekend!

Cheers!
Kathy