Prepare the ingredients & season the tomatoes:

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.

Cook & mash the potatoes:

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 the steaks:

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 zucchini:

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.

Make the caper butter & serve your dish:

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!