Best Smoky Espresso Steak Recipes

ESPRESSO STEAK WITH BAKED ZUCCHINI AND POTATOES

Espresso Steak with Baked Zucchini and Potatoes image

Provided by Rachael Ray : Food Network

Time 5h15m

Yield 4 servings

Number Of Ingredients 24

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

Steps:

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 recipeshere.

ESPRESSO STEAK RUB

Espresso Steak Rub image

I'm always entering cooking contests and experimenting with big, bold flavor combinations. This espresso-laced spice rub is equal parts sweet, hot and exotic-it's awesome for grilled ribeye. -Sandi Sheppard, Norman, Oklahoma

Provided by Taste of Home

Time 5m

Yield about 1 cup.

Number Of Ingredients 7

Ingredients

1/3 cup instant espresso powder
1/4 cup packed brown sugar
3 teaspoons kosher salt
3 teaspoons lemon-pepper seasoning
1 teaspoon cayenne pepper
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon garlic powder

Steps:

Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.