Espresso Steak with Baked Zucchini and Potatoes

Espresso Steak with Baked Zucchini and Potatoes

Espresso Steak with Baked Zucchini and Potatoes


5 hours 15 minutes

Details
  • Servings:   4
  • Calories:   942
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Ingredients
  • 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
  • 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
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