We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Steak & Garlic-Mashed Potatoes
with Summer Vegetables
-
Time40 min
-
Servings2
-
NutritionEst. 720 calories
DownloadPlease 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.
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.
Get Cooking
fresh
ingredients
Title
-
2 Steaks
- 1 Zucchini
- 4 oz Grape Or Cherry Tomatoes
- ¾ lb Golden Potatoes
- 2 cloves Garlic
- 2 Tbsps Butter
- 1 Tbsp Capers
-
1 Tbsp Crema Bel Paese Cheese
- 1 Tbsp Sherry Vinegar
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered