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photo Espresso Steak with Baked Zucchini and Potatoes Recipe | Say Mmm

Espresso Steak with Baked Zucchini and Potatoes

This recipe contains flank steak, potatoes, parmigiano-reggiano cheese, olive oil, olive oil and more.
4 Servings - 5 hr 30 min -
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Servings:4  | Calories:760 | Total Fat:37g  | Chol:169mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 37g
57 %
Sat Fat 13g
65 %
Total Carb 44g
15 %
Fiber 7g
28 %
Sugars 8g
Cholesterol 169mg
56 %
Sodium 1143mg
48 %
Protein 64g
127 %
46% Flank steak
23% Others combined
16% Potatoes
14% Parmigiano-Reggiano cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 zucchini, thinly sliced
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

Directions : View recipe directions on
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