Espresso Steak with Baked Zucchini and Potatoes

Name: Espresso Steak with Baked Zucchini and Potatoes
Ingredients: 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 zucchinis, 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