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

Caper Butter Steaks

with Mashed Potatoes & Zucchini

45 MIN
$13.44/serving 4 Servings
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  • with NY Strip Steaks
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  • 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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    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
    time-saving
    tips & techniques
    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.

    Cook & mash the potatoes
    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 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.

    Cook & dress the zucchini
    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.

    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!

    Tips from Home Chefs

    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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