Highlander Beef Steak Omelette Recipe

Marinate Steak

Thinly slice the steak against the grain into 1/4-inch strips. In a small bowl combine soy sauce, Worcestershire sauce, minced garlic, 1 tsp olive oil and 1 tsp freshly ground black pepper. Add the sliced steak, toss to coat, and let it marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours). Pat excess marinade from the strips before cooking.

Cook Steak

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tsp olive oil (from Finishes & Garnish). Add the marinated steak strips in a single layer, cook 1–2 minutes per side until browned but still slightly pink inside (for medium). Remove steak to a plate and tent loosely with foil. Reserve pan juices in the skillet for vegetable step.

Sauté Vegetables

Keep the skillet over medium heat with any residual pan juices. If pan looks dry, add a scant 1/2 tsp olive oil. Add the sliced onion and red bell pepper. Sauté 3–4 minutes until softened. Add mushrooms and continue cooking 2–3 minutes until mushrooms release moisture and it evaporates. Add chopped spinach and sliced scallions, cook 30–60 seconds until spinach wilts. Push vegetables to one side of the pan and taste; season lightly with a pinch of salt and pepper if needed. Transfer vegetables to the plate with the steak.

Prepare Egg Mixture

In a medium bowl crack 4 large eggs. Add 2 tablespoons whole milk, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously until mixture is homogenous and slightly frothy.

Cook Omelette

Wipe skillet clean with a paper towel and return to medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat. When butter foams but before it browns, pour in the egg mixture and let it sit undisturbed for 15–20 seconds. With a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue for about 1–2 minutes until the eggs are mostly set but still slightly glossy on top.

Add Fillings

Evenly distribute the cooked steak strips and sautéed vegetables across one half of the omelette. Sprinkle 1/2 cup shredded cheddar cheese over the fillings so it begins to melt into the warm eggs.

Fold & Finish

Using the spatula, carefully fold the empty half of the omelette over the filled half. Let it cook 30–60 seconds more to finish melting the cheese and to gently heat the fillings through. Slide the omelette onto a plate seam-side down.

Sprinkle the chopped fresh parsley on top and add a few drops of hot sauce if using. Serve immediately with optional toast or potatoes.