Steak and Egg Frittatas #A1

• 1 lb flank steaks or 1 lb skirt steak
• 12 fluid ounces stout beer
• 1 cup A.1. Original Sauce
• 13 cup extra virgin olive oil
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 4 garlic cloves
• 2 shallots, sliced
• 5 egg whites
• 2 eggs, whole
• 14 cup milk
• 14 cup spinach, chopped
• 14 cup goat cheese
• 12 cup red bell pepper, roasted and diced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 avocado, fanned

1. Steak.
2. Combine all ingredients for the steak marinade.
3. Pour marinade over steak and let sit for 8 hours.
4. After 8 hours remove from marinade.
5. Season steak with salt and pepper and grill over medium high heat to desired level of doneness.
6. Allow to rest for 5 minutes before slicing.
7. Slice thinly against the grain.
8. Fritata.
9. Preheat oven to 325 degrees.
10. In a large bowl whisk egg whites, eggs, milk, salt and pepper.
11. Stir in chopped spinach.
12. Spray a 6 count muffin pan with cooking spray.
13. distribute goat cheese and roasted peppers throughout the pans.
14. Pour egg mixture over the top.
15. bake for 20 minutes.
16. while hot run a paring knife around the frittatas to remove.
17. Serve hot with grill A.1.
18. marinated steak.
19. Garnish with fanned avocado, Enjoy!

flank, fluid ounces stout beer, original sauce, extra virgin olive oil, fresh thyme, worcestershire sauce, bay leaf, garlic, shallots, egg whites, eggs, milk, spinach, goat cheese, red bell pepper, kosher salt, black pepper, avocado

Taken from www.food.com/recipe/steak-and-egg-frittatas-a1-518251 (may not work)