Ingredients

• 1 cup shredded Parmesan cheese
• 2 teaspoons espresso powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 0.75 teaspoons kosher salt , divided
• 0.5 teaspoons black pepper , divided
• 0.25 teaspoons chili powder
• 1.5 pounds flank steak
• 6 cups watercress and / or arugula
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar

Instructions

1. 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. 2 Bake in the preheated oven until cheese is melted and edges are browned, 6 to 8 minutes. Let cool.
3. 3 Preheat an outdoor grill to medium (350 to 375 degrees F (175 to 190 degrees C)).
4. 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. 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. 6 Toss watercress with oil, vinegar, and remaining 1/4 teaspoon each salt and pepper. Serve with steak and Parmesan fricos.

Nutrition per serving