Calabrian Chile Butter Steaks

Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes.

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, drain the rehydrated raisins (discarding the liquid). To the pan of reserved fond, add the sliced onion (if the pan seems dry add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat. Stir in the drained raisins and capers.

Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until smooth. 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 cooked vegetables. Top the steaks with the Calabrian butter. Garnish the vegetables with half the parmesan (you will have extra). Enjoy!