Italian Bavette Steak With Potato-Bacon Frittata and Balsamic Mushrooms Recipe

Whether you’re planning the Mother’s Day brunch to end all brunches or just looking to serve up some elevated eats to your near and dear, no one will be able to resist this internationally inspired Italian bavette steak with potato-bacon frittata and balsamic mushrooms recipe! With an active prep and cook time of just 20 minutes each, it’s never been easier to show them you care in the best way possible: with food!

Why We Love This Bavette Steak and Bacon Recipe

We love this brunch recipe almost 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’ll never forget. But it doesn’t 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!

Tools You’ll Need Before You Start

• 2 Medium Bowls
• 1 Large Bowl
• 1 Large Saucepot
• 1 Large Plate
• 1 Large Saucepan
• 1 Large Cast-Iron Pan
• 1 10” Non-Stick Skillet
• 1 Rubber or Wooden Spatula
• Strainer
• Whisk
• Meat Thermometer

Chef’s Note: To ensure the maximum flavor of your mouthwatering bavette steaks, plan ahead to accommodate the two-hour marination step – we promise it’s worth it!

How to Make Italian Bavette Steak With Potato-Bacon Frittata and Balsamic Mushrooms

When you’re cooking to impress, you want the very best! That’s why we’re whipping up this luxurious dish with Omaha Steaks Applewood Smoked Steak-Cut Bacon and Bavette Steaks. You’ll never look at another frittata the same way again after you’ve 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’ll get it when you serve up an extra-aged bavette steak that’s been expertly cut from the bottom sirloin and trimmed by our master butchers and enhanced with Omaha Steaks Seasoning to deliver a cut that’s ideal for holding marinades. Hungry yet? Let’s get cooking!

1. Whip Up a Frittata They’ll Go Hog Wild For

This Italian breakfast favorite is more than just eggs, eggs, and more eggs – it’s 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.

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 to a cold 10” non-stick skillet and bring it to medium heat, continuously sautéing 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 sauté it all for an additional 2 minutes.

Now you’re 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’re 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.

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.

2. Sauté the Portabella Way

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 sauté for 2 minutes. After two minutes, add your garlic and then continue to cook for an additional 3 to 4 minutes or until the  liquid in the pan has reduced to 1/3 in volume. Now it’s time to add your balsamic vinegar to the pan and sauté for another 30 to 45 seconds, until it’s 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.

3. Infuse Some Italian Flair into Your Omaha Steaks

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 in the refrigerator overnight or via our convenient quick-thaw method. Once thawed, pat your steaks dry with paper towels and then season them liberally with Omaha Steaks Seasoning’s classic blend and let them sit on the counter for 10 minutes.

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.

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 to help chefs just like you cook to their personal doneness perfection every time! Once your steaks are done, allow them to rest for  5 to 6 minutes so all those delicious juices can redistribute and then cut them into 1/2” slices against the grain and serve with your frittata and balsamic mushrooms!

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