STEAK AND POTATOES BOSS WRAP RECIPES

Steps:

• Place a large nonstick skillet over medium- high heat until hot. Add steak; sauté until browned. Drain well. Place steak in a medium bowl; set aside. Wipe skillet clean with paper towels.
• Place skillet over medium-high heat until hot. Coat mushrooms, shallots, and garlic with cooking spray; add to skillet. Cook, stirring constantly, until tender. Add wine, thyme, and pepper; cook 8 minutes or until most of liquid evaporates. Remove from heat; stir in gravy. Add mixture to steak in bowl; stir well, and set aside. Wipe skillet clean with paper towels.
• Place skillet over medium-high heat until hot. Coat potatoes with cooking spray. Add potatoes to skillet, spreading to an even layer; add salt. Cook 5 minutes (do not stir). Turn potatoes over, and cook an additional 5 minutes (do not stir). Add potatoes to steak mixture in bowl, and stir well.
• Warm tortillas according to package directions. Spoon steak mixture evenly down the center of each tortilla, and top with lettuce; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

Steps:

• Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
• Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
• Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
• Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.