Summer Steak Frittata

August 19, 2016
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. 
Steak Frittata 
(Serves 4–6) 
·         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
·         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
·         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.

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