Caper Butter Steaks

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.

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.

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.

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.

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!