Summer Steak Frittata

A hearty meal for brunch or summer supper, Frittata is a popular choice for a meal on our farm. It's a tasty catch all for the extra things from the garden, and each time they are made a little bit different. 

This steak Frittata is more filling than just veggies, and it's pretty enough to become a main meal. Thanks to David Venable of QVC for sharing, this is a recipe your family will love.

A little tip; This is one of those meals that just can't go wrong. It's great hot out of the oven, but wait until you taste it the next day. I like to wrap a piece in waxed paper for the lunchbox as well. 

 

(Serves 4–6) 

 

Ingredients:

Steak:

·         1/4 cup orange juice

·         1/4 cup lime juice

·         1/4 cup lemon juice

·         1 Tbsp garlic, minced

·         1/2 cup olive oil

·         1 tsp paprika

·         1 tsp cumin

·         1 tsp chili powder

·         1 tsp dried oregano

·         1 tsp salt

·         1/2 tsp black pepper

·         1/2 cup onion, small dice

·         1/4 cup cilantro, chopped

·         11–12 oz skirt steak

 

Frittata:

·         1-1/2 cups onions, medium dice

·         1-1/2 cups peppers, medium dice

·         2 tsp garlic, minced

·         2 Tbsp oil

·         1 cup black beans, rough chopped

·         2 cups shredded cheddar or Monterey Jack cheese

·         Cooked steak, thinly sliced against the grain and diced

·         8 eggs

·         1/2 tsp cumin

·         1/2 tsp dried oregano

·         1/2 tsp chili powder

·         2 tsp hot sauce

·         1 Tbsp cilantro, chopped

·         1-1/2 tsp salt

·         1/2 tsp pepper

·         Fresh salsa, diced avocado, and sour cream, for serving

Preparation: 

 

·         To prepare the steak, combine the orange juice, lime juice, lemon juice, garlic, olive oil, paprika, cumin, chili powder, oregano, salt, pepper, onion, and cilantro in a resealable bag.

·         Add the steak and marinate for at least 8 hours or overnight.

·         When ready, remove the steak from the marinade. Discard marinade.

·         Preheat the grill to medium and cook 8–12 minutes, turning occasionally, or until a meat thermometer inserted into the thickest part of the meat reads 145°F (for medium rare).

·         To prepare the frittata, start by preheating the oven to 350°F.

·         Sauté the onions, peppers, and garlic with the oil in an 8" skillet over medium heat. Once soft, put the cooked ingredients into a mixing bowl and toss together with the black beans, cheese, and steak. Place the contents of the mixing bowl back into the skillet.

·         In a separate mixing bowl, beat the eggs, then whisk in the cumin, oregano, chili powder, hot sauce, cilantro, salt, and pepper. Pour the mixture over the ingredients in the skillet.

·         Bake, uncovered, 25–30 minutes or until the middle is firm to the touch.

·         Cut into wedges and serve with fresh salsa, avocado, and sour cream.