Don’t just sip that morning espresso. Use it to marinate steak for a sensational supper.

“Espresso-Marinated Flat Iron Steak” is definitely a recipe worth saving some of those coffee beans to try. It’s from the new cookbook, “Table with a View: The History of Recipes of Nick’s Cove’ (Harry N. Abrams) by Dena Grunt, the owner of Nick’s Cove, the picturesque restaurant and resort overlooking Tomales Bay.

Originally built in the 1930s, this historic resort features charming waterfront cottages, a rustic bar, and a restaurant where Chef Kua Speer showcases local seafood, cheeses, and produce, including vegetables, fruits and herbs from The Croft, the resort’s own garden.

Leafing through the book is like taking a vacation unto itself with beautiful photos of brilliant-blue Tomales Bay. You’ll definitely work up an appetite, too, spying recipes from the resort for “Dungeness Crab Cakes with Spicy Paprika Mayo,” “Rabbit Sugo Papparadelle,” “Tomales Bay Clam Chowder,” and “Lobster Poutine.”

Flat iron steak is so named because it’s thought to resemble the shape of an old-school metal iron. Cut from the chuck (or shoulder), it has quite a bit of marbling, unlike the much-leaner flank steak of which it bears a resemblance.

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