Parmesan Espresso Martini Steak

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This Parmesan espresso martini steak, rubbed with coffee and served with salty fricos and lightly dressed watercress, is inspired by the Parmesan-topped espresso martini trend that was everywhere last year.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Updated on July 9, 2024
1
Sliced Parmesan Espresso Martini Steak served with parmesan chips and watercress salad on a plate
Prep Time:
15 mins
Cook Time:
20 mins
Stand Time:
5 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 cup finely shredded Parmesan cheese

  • 2 teaspoons instant espresso powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon brown sugar

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1/4 teaspoon chili powder

  • 1 1/2 pounds flank steak

  • 6 cups watercress and / or arugula

  • 2 tablespoons olive oil

  • 2 tablespoons red wine vinegar

Directions

  1. 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.

  2. Bake in the preheated oven until cheese is melted and edges are browned, 6 to 8 minutes. Let cool.

  3. Preheat an outdoor grill to medium (350 to 375 degrees F (175 to 190 degrees C)).

  4. 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. 

  5. 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.

  6. Toss watercress with oil, vinegar, and remaining 1/4 teaspoon each salt and pepper. Serve with steak and Parmesan fricos.

    Cook’s Note

    To cook the steak on the stove, lightly oil a grill pan and heat on high. Cook steak, turning halfway through, 6 to 10 minutes.

Sliced Parmesan Espresso Martini Steak served with parmesan chips and watercress salad on a plate

Allrecipes Magazine

Nutrition Facts (per serving)

348 Calories
19g Fat
3g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 348
% Daily Value *
Total Fat 19g 25%
Saturated Fat 8g 39%
Cholesterol 103mg 34%
Sodium 551mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 39g 78%
Vitamin C 3mg 3%
Calcium 296mg 23%
Iron 3mg 15%
Potassium 502mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.