Jul 14 2026
Restaurants›Ruffino's On The River›Hanger Steak & Frittata Recipe

Hanger Steak & Frittata Recipe

Inspired by Ruffino's On The River
Time1h
Serves4

Hanger steak, shoestring potatoes

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Ingredients

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Hanger Steak

Shoestring Potatoes

Frittata

Method

Hanger Steak

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the hanger steak to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes.

  2. 2

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill or sear the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Shoestring Potatoes

  1. 3

    Prepare the Potatoes

    Peel the russet potatoes and cut them into thin matchstick pieces to create shoestrings.

  2. 4

    Fry the Potatoes

    In a deep pot, heat vegetable oil over medium-high heat. Once hot, add the shoestring potatoes in batches and fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and place on paper towels to drain. Sprinkle with salt.

Frittata

  1. 5

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  2. 6

    Whisk Eggs and Milk

    In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

  3. 7

    Prepare Vegetables

    In a skillet, heat olive oil over medium heat. Add the diced bell pepper and chopped spinach, cooking until softened, about 3 minutes.

  4. 8

    Combine and Cook Frittata

    Pour the egg mixture over the vegetables in the skillet. Sprinkle shredded cheddar cheese on top. Cook on the stovetop for 2-3 minutes until the edges begin to set.

  5. 9

    Bake the Frittata

    Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the middle. Allow to cool slightly before slicing.

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