"A whole new way to have sirloin steak for breakfast—or anytime—nestled in a comfort-food blend of eggs and cheese."
¾ pound Certified Angus Beef top sirloin steak, cut into 1/2-inch cubes
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper
2 teaspoons canola oil
1 ½ tablespoons butter
1 8-ounce package sliced white mushrooms
1 small onion, diced
8 large eggs, beaten
2 Roma tomatoes, seeded and diced
1 cup shredded Swiss cheese
Set broiler to low (or to 400°F for ovens without a broiler).
Pat the steak dry with paper towels, and season with 1 teaspoon of salt and pepper. In an oven-safe, non-stick pan (or well-seasoned cast iron skillet), heat the oil over high heat. Working in two batches, sear the steak cubes until well browned on two sides, about 5 minutes.
Transfer the steak cubes to a clean plate and wipe out the pan with a paper towel. Melt the butter in the pan. Stir in the mushrooms and onions. Sauté until browned, about 5 minutes. Return the steak cubes to the pan and reduce heat to medium.
Stir in the eggs, remaining ½ teaspoon salt, cheese, and tomatoes. Gently stir in a figure-eight motion until eggs just begin to set, 3–4 minutes.
Place in the oven an additional 4 minutes to set the top of the frittata (or 10–15 minutes for ovens without a broiler). Allow the dish to rest in a warm area for at least 5 minutes before serving.