Parmesan Espresso Martini Steak
Ingreadient
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1 cup finely shredded Parmesan cheese
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2 teaspoons instant espresso powder
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1 teaspoon onion powder
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1 teaspoon paprika
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1 teaspoon brown sugar
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3/4 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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1/4 teaspoon chili powder
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1 1/2 pounds flank steak
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6 cups watercress and / or arugula
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2 tablespoons olive oil
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2 tablespoons red wine vinegar
Direction
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Parmesan fricos: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Make 12 piles of Parmesan (about 2 teaspoons each), spacing about 1 inch apart, on the prepared baking sheet.
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Bake in the preheated oven until cheese is melted and edges are browned, 6 to 8 minutes. Let cool.
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Preheat an outdoor grill to medium (350 to 375 degrees F (175 to 190 degrees C)).
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Combine espresso powder, onion powder, paprika, brown sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chili powder in a small bowl. Rub mixture generously over all sides of steak.
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Oil grill grates. Grill steak over direct heat, covered, turning halfway through, 13 to 16 minutes or until an instant-read thermometer inserted into thickest part registers 145 degrees F (63 degrees C). Transfer steak to a cutting board and tent with foil; let rest 5 minutes. Thinly slice steak across the grain.
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Toss watercress with oil, vinegar, and remaining 1/4 teaspoon each salt and pepper. Serve with steak and Parmesan fricos.
