Fourth and final variation on the flank steak - a fritatta with steak, mushrooms, orange sweet peppers, and goat cheese. It turned out a little crumbly, but it worked. I'll have to try the broiler method to cook the top, one of these times.
Served with tomato "salad" - sliced tomatoes, a spritz of olive oil, a glug of balsamic vinegar, and sprinkles of sugar, salt, and pepper.
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