Espresso Steak with Baked Zucchini and Potatoes
- 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 zucchini, thinly sliced
- 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
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.
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.
For the zucchini and potatoes: Preheat the oven to 375 degrees F. 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.
Get Rachael's shopping list for this episode's recipes here.
Recipe courtesy of Rachael Ray
Recipe courtesy of Robin Miller