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Seared Steak & Garlic-Mashed Potatoes

with Summer Vegetables

Great for Grilling
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To elevate this summery steakhouse-style dish, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto our steaks. Potatoes mashed with creamy bel paese cheese round out the dish with satisfying flavor.

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Prepare the ingredients & season the tomatoes:
1 Prepare the ingredients & season the tomatoes:

Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a medium bowl and top with the vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to coat. Roughly chop the capers

STOVE: Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes 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 cheese, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

Cook the steaks:
3 Cook the steaks:

STOVE: Pat the steaks 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 steaks and cook, turning occasionally, 8 to 10 minutes 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 steaks dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 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 zucchini:
4 Cook the zucchini:

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. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. 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 charred and softened. Transfer to a cutting board. Carefully cut into 1/2-inch pieces.

Transfer to the bowl of seasoned tomatoes. Stir to combine. Season with salt and pepper to taste.

Make the caper butter & serve your dish:
5 Make the caper butter & serve your dish:

In a bowl, combine the softened butter and chopped capers. Using a fork, mash to thoroughly 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 finished vegetables. Top the steaks with the caper butter. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients & season the tomatoes:
1 Prepare the ingredients & season the tomatoes:

Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a medium bowl and top with the vinegar, a drizzle of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to coat. Roughly chop the capers

STOVE: Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise.

2 Cook & mash the potatoes:

Add the diced potatoes 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 cheese, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. 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:
Cook the steaks:
3 Cook the steaks:

STOVE: Pat the steaks 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 steaks and cook, turning occasionally, 8 to 10 minutes 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 steaks dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steaks 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.

4 Cook the zucchini:

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. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. 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 charred and softened. Transfer to a cutting board. Carefully cut into 1/2-inch pieces.

Transfer to the bowl of seasoned tomatoes. Stir to combine. Season with salt and pepper to taste.

Cook the zucchini:
Make the caper butter & serve your dish:
5 Make the caper butter & serve your dish:

In a bowl, combine the softened butter and chopped capers. Using a fork, mash to thoroughly 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 finished vegetables. Top the steaks with the caper butter. Enjoy!