We love this brunch recipe almost <\/em>as much as you love the guest of honor! Bite into the absolute decadence of a frittata featuring hearty potatoes, nutty parmesan cheese, umami-packed Worcestershire sauce, fiery hot sauce, mild chives, and, perhaps most importantly, applewood-smoked bacon for an experience you\u2019ll never forget. But it doesn\u2019t end there! This Italian dish is accompanied by rich, earthy, and complex balsamic mushrooms and rounded out by a lean, beefy, Italian-dressing-infused steak that will keep them coming back for seconds!<\/p>\n Chef\u2019s Note: <\/strong>To ensure the maximum flavor of your mouthwatering bavette steaks, plan ahead to accommodate the two-hour marination step \u2013 we promise it\u2019s worth it!<\/p>\n When you\u2019re cooking to impress, you want the very best! That\u2019s why we\u2019re whipping up this luxurious dish with Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> and Bavette Steaks<\/a>. You\u2019ll never look at another frittata the same way again after you\u2019ve enjoyed one that features old-school cured and smoked bacon that packs a juicy and sweet and savory experience in every bite. They deserve the perfect steak to complement this masterful frittata and they\u2019ll get it when you serve up an extra-aged bavette steak that\u2019s been expertly cut from the bottom sirloin and trimmed by our master butchers and enhanced with Omaha Steaks Seasoning<\/a> to deliver a cut that\u2019s ideal for holding marinades. Hungry yet? Let\u2019s get cooking!<\/p>\n This Italian breakfast favorite is more than just eggs, eggs, and more eggs \u2013 it\u2019s loaded with a complex flavor profile and creamy consistency sure to please the whole table! Start by preheating your oven to 400 degrees Fahrenheit and move onto your potatoes while you wait. Boil the potatoes in salted water for five minutes, then drain them and run cold water over them before straining into a medium bowl and setting it aside for now.<\/p>\n Next, whisk together your eggs, heavy cream, hot sauce, Worcestershire sauce, kosher salt, and black pepper until all ingredients are fully incorporated. Now add your olive oil and diced Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> to a cold 10\u201d non-stick skillet and bring it to medium heat, continuously saut\u00e9ing for 6 to 8 minutes until the bacon reaches golden-brown perfection. Add your cooled potatoes to the pan with a pinch of salt and pepper and saut\u00e9 it all for an additional 2 minutes.<\/p>\n Now you\u2019re ready to add your egg mixture to the pan! Use a rubber or wooden spatula to gently pull the eggs away from the sides of the pan and into the center, cooking them for 1 minute and ensuring you\u2019re distributing the fillings evenly, so every bite is as delicious as the last! Next, add your Parmesan cheese and minced chives and continuously cook for another minute, still pulling in the eggs from the sides of the pan.<\/p>\n Place your pan in your preheated oven and bake it for 6 to 8 minutes or until the frittata gets lightly golden brown and puffs up slightly, then remove the pan. Now comes the fun part! To achieve a picture-perfect frittata, place a large plate upside down on top of the pan, hold the plate against the pan with one hand and flip the pan and plate upside down, placing your frittata onto the plate. Allow it to cool for 8 to 10 minutes before slicing and garnish the slices with freshly grated Parmesan cheese and minced chives.<\/p>\n Forget home fries and toast and enhance this unique brunch with a side of rich and intensely flavored portabella mushrooms! Start by adding olive oil to a large saucepan and bringing it to medium-high heat. Next, add your mushrooms to the pan, season them with salt and pepper, and then saut\u00e9 for 2 minutes. After two minutes, add your garlic and then continue to cook for an additional 3 to 4 minutes or until the \u00a0liquid in the pan has reduced to 1\/3 in volume. Now it\u2019s time to add your balsamic vinegar to the pan and saut\u00e9 for another 30 to 45 seconds, until it\u2019s reduced to 1\/3 in volume again. Then simply turn off the heat, add your butter and parsley, and gently shake the pan until the butter emulsifies into a sauce.<\/p>\n This mouthwatering frittata and side of umami-packed mushrooms would delight anyone you serve it to, but adding this Italian-infused steak to the table makes this dish truly wow-worthy. Start by thawing your marinated Omaha Steaks Bavette Steaks<\/a> in the refrigerator overnight or via our convenient quick-thaw method<\/a>. Once thawed, pat your steaks dry with paper towels and then season them liberally with Omaha Steaks Seasoning<\/a>\u2019s classic blend and let them sit on the counter for 10 minutes.<\/p>\n Next, thoroughly shake the Italian dressing and marinade bottle until all ingredients are well mixed, then pour 2 cups of it into a medium bowl and submerge your steaks. Put the bowl in the refrigerator and allow them to marinate for 2 hours, flipping them once after 1 hour. Once your steaks are deeply marinated, remove them from the bowl and pat them dry with paper towels before bringing them to room temperature over about 20 minutes.<\/p>\n Time to get searing! Add high-smoke-point grapeseed oil to a large cast-iron pan and bring it to medium-high heat. Add your marinated steaks to the pan and sear them for 2 to 3 minutes until golden brown, then add your butter, flip the steaks, and butter-baste for 30 seconds. Continue to cook them for another 3 to 4 minutes to achieve juicy and tender medium-rare doneness. Not sure what that looks like or craving something a little more well done? We created the Omaha Steaks Steak Doneness Guide<\/a> to help chefs just like you cook to their personal doneness perfection every time! Once your steaks are done, allow them to rest for \u00a05 to 6 minutes so all those delicious juices can redistribute and then cut them into 1\/2\u201d slices against the grain and serve with your frittata and balsamic mushrooms!<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Make Italian Bavette Steak With Potato-Bacon Frittata and Balsamic Mushrooms<\/strong><\/h2>\n
1. Whip Up a Frittata They\u2019ll Go Hog Wild For<\/strong><\/h3>\n
2. Saut\u00e9 the Portabella Way<\/strong><\/h3>\n
3. Infuse Some Italian Flair into Your Omaha Steaks<\/strong><\/h3>\n
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