Caper Butter Steaks with Mashed Potatoes & Zucchini
Father's Day

Caper Butter Steaks

with Mashed Potatoes & Zucchini

45 MIN
+$3.95/serving 4 Servings
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Available Options

  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
    • with NY Strip Steaks

    From the Test Kitchen

    We're celebrating the dad in your life with an elevate spin on steakhouse-style dish––with a rich, flavorful compound butter (here, butter combined with parsley and capers) dolloped onto seared steaks. Our side of mashed potatoes gets another flavorful twist from tangy labneh cheese, a type of strained yogurt.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Caper Butter Steaks with Mashed Potatoes & Zucchini
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1¼ lbs Potatoes
    • 2 cloves Garlic
    • 2 Zucchini
    • ¼ cup Labneh Cheese
    • 1 bunch Parsley
    • 1 oz Salted Butter
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Capers
    • 2 tsps Honey

    Caper Butter Steaks

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the honey from the refrigerator to bring to room temperature. 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. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once to flatten. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Roughly chop the parsley leaves and stems. Roughly chop the capers. In a large bowl, whisk together the honey (kneading the packet before opening) and vinegar until thoroughly combined; season with salt and pepper.

    2 Cook & mash the potatoes

    Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency; taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook & mash the potatoes
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 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.

    4 Cook & dress the zucchini

    To the pan of reserved fond, add the zucchini pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 3 to 5 minutes, or until softened and the water has cooked off. Transfer the cooked zucchini to the bowl of dressing. Stir to coat; taste, then season with salt and pepper if desired.

    Cook & dress the zucchini
    Make the compound butter & serve your dish
    5 Make the compound butter & serve your dish

    In a bowl, combine the softened butter, chopped parsley, and chopped capers. Using a fork, mash to 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 dressed zucchini on the side. Top the steaks with the compound butter. Enjoy!

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