Seared Flat Iron Steak and Frittata with Red Argentinian Chimichurri

Ingredients

• 1 and 1/4 pounds peeled potatoes (russet or Yukon gold)
• 1 medium onion
• 1 cup Bartenura Extra-Virgin Olive Oil
• 6 large eggs
• salt
• pepper
• 1 medium shallot
• 1–3 small hot peppers (depending on desired heat)
• 3 red bell peppers, roasted
• 2 cups fresh parsley, cleaned and checked
• 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
• 6 tablespoons Tuscanini Red Wine Vinegar
• 1 teaspoon ground cumin
• 2 teaspoons paprika (preferably smoked)
• salt, to taste
• pepper, to taste
• 1 flat iron steak, around 1 to 1 and 1/2 pounds
• canola oil