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To elevate classic steak and potatoes, we’re dolloping a soft, spicy compound butter onto the seared steaks and mashing creamy mascarpone cheese into the potatoes. Tender sauteed or grilled zucchini rounds out the meal.

Ethan Mick

with Creamy Mashed Potatoes  & Zucchini

Steak & Spicy Butter

Steak

Golden Potatoes

Zucchini

Garlic

Butter

Mascarpone Cheese

Hot Sauce

Ingredients

Remove the **butter** from the refrigerator and place in a bowl to soften.

Heat a medium pot of salted water to boiling on high. 

Wash and dry the fresh produce. Large dice the **potatoes**. Peel the **garlic**; using the flat side of your knife, smash each clove once to flatten.  

**STOVE:** Quarter the **zucchini** lengthwise; cut crosswise into  1-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:

Add the **diced potatoes** and **smashed garlic** 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 **mascarpone cheese**. 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 **steak** 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 steak and cook 5 to 7 minutes per side 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 **steak** dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steak 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 steak:

**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. Season with salt and pepper. Continue to 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 softened. Transfer to a cutting board. Carefully cut crosswise into 1-inch pieces.

Cook the zucchini:

To the bowl of **softened butter**, add **as much of the hot sauce as you’d like**, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Find the lines of muscle (or grain) on the **rested steak**; thinly slice crosswise against the grain. Serve the sliced steak with the **mashed potatoes** and **cooked zucchini**. Top the steak with the **spicy butter**. Enjoy!