Espresso Steak with Baked Zucchini and Potatoes

  • prep time35 min
  • total time 140 min
  • serves 4
Rachael Ray
Rachael Ray

Marinated flank steak grilled or broiled to perfect and served up alongside slow-baked zucchini tomatoes and potatoes.

89 Ratings
Directions for: Espresso Steak with Baked Zucchini and Potatoes

Ingredients

Espresso Marinade

2 Tbsp olive oil

2 Tbsp finely chopped fresh rosemary

2 Tbsp Worcestershire sauce

1 heaping Tbsp Dijon mustard

1 Tbsp aged balsamic vinegar

1 tsp black pepper

½ tsp (approx.) Espelette or cayenne pepper

⅛ tsp (approx.) ground cinnamon

2 cloves garlic, finely chopped or grated

1 shot espresso, cooled, or about 1/2 cup brewed strong coffee, cooled

1 shallot, finely chopped or grated

2 lb(s) flank steak

Serving suggestions: parsley, lemon and salt

Baked Zucchini and Potatoes

1 28- to 32-oz can stewed tomatoes or Italian San Marzano tomatoes

2 - 3 Tbsp chopped fresh thyme

Olive oil, for liberal drizzling

2 zucchini, thinly sliced

Salt and pepper

3 potatoes, peeled and thinly sliced

2 Tbsp rosemary, finely chopped

4 cloves garlic, thinly sliced

2 onions, thinly sliced

1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Espresso Marinade

1. For the marinade: Combine the olive oil, rosemary, Worcestershire, mustard, vinegar, black pepper, espelette, cinnamon, garlic, espresso and shallots in shallow dish or large plastic food storage bag. Turn the steak in the marinade and refrigerate for a few hours or overnight.

2. Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once. Let the steak rest 5 to 10 minutes, then slice across the grain into 1/2-inch-thick slices. Dress with lemon juice, parsley and sprinkle with a little salt to finish.

Baked Zucchini and Potatoes

1. For the zucchini and potatoes: Preheat the oven to 375ºF. Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes.

See more: Beef, Dinner, Bake, Broil, Grill, Herbs, Potatoes, Tomatoes, Vegetables


https://www.foodnetwork.ca/recipe/espresso-steak-with-baked-zucchini-and-potatoes/16367/

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