Espresso Steak with Baked Zucchini and Potatoes

Name: Espresso Steak with Baked Zucchini and Potatoes
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp aged balsamic vinegar; 1 teaspoon black pepper; 794 grams stewed tomatoes or Italian San Marzano tomatoes; 1 teaspoons About Espelette or cayenne pepper; 1 round tablespoon Dijon mustard; 1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled; 907 grams flank steak; 2 Tbsps finely chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 2 large cloves garlic, finely chopped or grated; 4 large cloves garlic, thinly sliced; 0 teaspoons About ground cinnamon; 2 Tbsps olive oil; 4 servings Olive oil, for liberal drizzling; 2 onions, thinly sliced; 237 milliliters freshly grated Parmigiano-Reggiano cheese; 4 servings Serving suggestions: parsley, lemon and salt; 3 potatoes, peeled and thinly sliced; 2 Tbsps rosemary, finely chopped; 4 servings Salt and pepper; 1 shallot, finely chopped or grated; 2 Tbsps Worcestershire sauce; 2 zucchinis, thinly sliced

Espresso Steak with Baked Zucchini and Potatoes might be a good recipe to expand your main course collection. This recipe covers 55% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 853 calories, 67g of protein, and 40g of fat per serving. This recipe serves 4. It is perfect for valentin day. If you have rosemary, flank steak, parmigiano-reggiano cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours and 15 minutes. If you like this recipe, you might also like recipes such as Sirloin Steak and Baked Potatoes, Zucchini Twice-Baked Potatoes, and Flank Steak with Twice Baked Fingerling Potatoes.

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Black Pepper

Olive Oil

Cinnamon

Espresso

Marinade

Rosemary

Shallot

Mustard

Vinegar

Garlic

Steak

Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once.

Ingredients you will need

Flank Steak

Equipment you will use

Grill Pan

Broiler

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.

Ingredients you will need

Lemon Juice

Parsley

Grains

Steak

Salt

For the zucchini and potatoes: Preheat the oven to 375 degrees F.

Ingredients you will need

Potato

Zucchini

Equipment you will use

Oven

Pour half of the tomatoes into a casserole dish and break them up a bit.

Ingredients you will need

Tomato

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Potato

Rosemary

Zucchini

Cheese

Garlic

Onion

Thyme

Equipment you will use

Oven

Get Rachael's shopping list for this episode's recipeshere.

Equipment

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 30 dollars.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.