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To elevate this summery steakhouse-style dish, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto our steaks. Potatoes mashed with creamy bel paese cheese round out the dish with satisfying flavor.

Ethan Mick

with Summer Vegetables

Seared Steak & Garlic-Mashed Potatoes

Steaks

Zucchini

Grape Or Cherry Tomatoes

Golden Potatoes

Garlic

Butter

Capers

Crema Bel Paese Cheese

Sherry Vinegar

Crushed Red Pepper Flakes

Ingredients

Remove the **butter** from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the **potatoes**. If necessary, peel **1 clove of garlic** (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the **tomatoes**; place in a medium bowl and top with the **vinegar**, a drizzle of olive oil, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to coat. Roughly chop the **capers**. 

**STOVE: **Quarter the **zucchini** lengthwise, then cut crosswise into 1/2-inch pieces.  
**GRILL:** Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the **zucchini** lengthwise.

Prepare the ingredients & season the tomatoes:

Add the **diced potatoes** to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **cheese**, **2 tablespoons of olive oil**, and **as much of the garlic paste as you’d like**. Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:

**STOVE: **Pat the **steaks** dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.  
**GRILL: **Pat the **steaks** dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

**STOVE: **Add a drizzle of olive oil to the pan of reserved fond; heat   on medium-high until hot. Add the **zucchini pieces** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add **2 tablespoons of water** (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Turn off the heat.    
**GRILL: **Place the **quartered zucchini** in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill 3 to 5 minutes per side, or until charred and softened. Transfer to a cutting board. Carefully cut into 1/2-inch pieces.  
  
Transfer to the bowl of** seasoned tomatoes**. Stir to combine. Season with salt and pepper to taste.

Cook the zucchini:

In a bowl, combine the **softened butter** and **chopped capers**. Using a fork, mash to thoroughly combine. Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the **sliced steaks** with the **mashed potatoes** and **finished vegetables**. Top the steaks with the **caper butter**. Enjoy!