Espresso Steak with Baked Zucchini and Potatoes

Foodnetwork

Ready in: 315 minutes
Prep Time: 35 minutes
Cook Time: 280 minutes
Servings: 4
Gluten Free

Ingredients

  • 1 tablespoon aged balsamic vinegar
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon black pepper
    Spices and Seasonings
  • 1 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes
    Canned and Jarred
  • About 1/2 teaspoon Espelette or cayenne pepper
    Spices and Seasonings
  • 1 round tablespoon Dijon mustard
    Condiments
  • 1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled
    Tea and Coffee
  • 2 pounds flank steak
    Meat
  • 2 tablespoons finely chopped fresh rosemary
    Produce
  • 2 to 3 tablespoons chopped fresh thyme
    Produce
  • 2 large cloves garlic, finely chopped or grated
    Produce
  • 4 large cloves garlic, thinly sliced
    Produce
  • About 1/8 teaspoon ground cinnamon
    Spices and Seasonings
  • 2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • Olive oil, for liberal drizzling
    Oil, Vinegar, Salad Dressing
  • 2 onions, thinly sliced
    Produce
  • 1 cup freshly grated Parmigiano-Reggiano cheese
    Cheese
  • Serving suggestions: parsley, lemon and salt
    Produce;Spices and Seasonings
  • 3 potatoes, peeled and thinly sliced
    Produce
  • 2 tablespoons rosemary, finely chopped
    Spices and Seasonings
  • Salt and pepper
    Spices and Seasonings
  • 1 shallot, finely chopped or grated
    Produce
  • 2 tablespoons Worcestershire sauce
    Condiments
  • 2 zucchinis, thinly sliced
    Produce

Steps

  • 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 recipeshere.

Nutrition

  • Calories: 822.51  cal  (41.13%)
  • Fat: 40.28  g  (61.97%)
  • Saturated Fat: 12.08  g  (75.48%)
  • Carbohydrates: 50.69  g  (16.9%)
  • Sugar: 15.77  g  (17.52%)
  • Cholesterol: 153.08  mg  (51.03%)
  • Sodium: 1094.98  mg  (47.61%)
  • Protein: 67.64  g  (135.29%)
  • Vitamin B6: 2.42  mg  (121.08%)
  • Selenium: 75.61  µg  (108.01%)
  • Vitamin B3: 19.05  mg  (95.26%)
  • Manganese: 1.87  mg  (93.71%)
  • Vitamin K: 97.6  µg  (92.95%)
  • Vitamin C: 73.04  mg  (88.53%)
  • Phosphorus: 834.76  mg  (83.48%)
  • Iron: 13.98  mg  (77.65%)
  • Zinc: 11.14  mg  (74.24%)
  • Potassium: 2557.61  mg  (73.07%)
  • Copper: 1.37  mg  (68.25%)
  • Calcium: 547.34  mg  (54.73%)
  • Fiber: 11.4  g  (45.59%)
  • Magnesium: 176.8  mg  (44.2%)
  • Vitamin E: 6.46  mg  (43.07%)
  • Vitamin B12: 2.36  µg  (39.4%)
  • Vitamin B2: 0.66  mg  (38.93%)
  • Folate: 133.29  µg  (33.32%)
  • Vitamin B1: 0.46  mg  (30.43%)
  • Vitamin A: 1497.27  IU  (29.95%)
  • Vitamin B5: 2.94  mg  (29.35%)

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