Espresso Steak with Baked Zucchini and Potatoes

Deselect All

Espresso Marinade:

2 tablespoons olive oil

2 tablespoons finely chopped fresh rosemary

2 tablespoons Worcestershire sauce 

1 round tablespoon Dijon mustard 

1 tablespoon aged balsamic vinegar 

1 teaspoon black pepper 

About 1/2 teaspoon Espelette or cayenne pepper 

About 1/8 teaspoon ground cinnamon 

2 large 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 pounds flank steak 

Serving suggestions: parsley, lemon and salt

Baked Zucchini and Potatoes:

One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes

2 to 3 tablespoons chopped fresh thyme

Olive oil, for liberal drizzling 

2 zucchinis, thinly sliced 

Salt and pepper

Salt and pepper 

3 potatoes, peeled and thinly sliced 

2 tablespoons rosemary, finely chopped 

4 large cloves garlic, thinly sliced 

2 onions, thinly sliced 

1 cup freshly grated Parmigiano-Reggiano cheese