Remove the honey and butter from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. 

Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. 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. 

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

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender. 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, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm. 

STOVE: Pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon 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; let rest at least 5 minutes.

STOVE: Add the zucchini pieces in an even layer to the pan of reserved fond (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 1/4 cup of water (carefully, as the liquid may splatter) and cook, stirring frequently and scraping up any fond, 4 to 6 minutes, or until softened and the water has cooked off.
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 lightly charred and softened. Transfer to a cutting board. When cool enough to handle, cut crosswise into 1-inch pieces. 

Transfer the cooked zucchini to the bowl of dressing. Stir to coat; season with salt and pepper to taste. 

In a bowl, combine the softened butter and chopped parsley and capers. Using a fork, mash to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve with the mashed potatoes and dressed zucchini on the side. Top the steaks with the compound butter. Enjoy!