Prep Time::15 mins
Cook Time::20 mins
Stand Time::5 mins
Total Time::50 mins
Servings::6
Ingredients
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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
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.
Bake in the preheated oven until cheese is melted and edges are browned, 6 to 8 minutes. Let cool.
Preheat an outdoor grill to medium (350 to 375 degrees F (175 to 190 degrees C)).
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.
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.
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.
Allrecipes Magazine