September 22, 2016
A hearty meal for brunch of 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. It's just that good.
· 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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