Espresso Steak with Baked Zucchini and Potatoes

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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