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Steak & Spicy Butter

with Mashed Potatoes & Zucchini

Great for Grilling
  • Group Created with Sketch.
    55-65 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 620 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

To elevate classic steak and potatoes, we’re dolloping a soft, spicy compound butter onto the seared steaks—contrasted by potatoes mashed with creamy mascarpone cheese and tender roasted zucchini.

Get Cooking
Steak & Spicy Butter with Mashed Potatoes & Zucchini
  • 1 Steak
  • ¾ lb Golden Potatoes
  • 1 Zucchini
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Hot Sauce

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About Blue Apron

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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.

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!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator and place in a bowl to soften.

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.
STOVE: Quarter 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.  

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic 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 mascarpone cheese. 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 steak:
3 Cook the steak:

STOVE: Pat the steak 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 steak and cook 5 to 7 minutes per side 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 steak dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned steak 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. Season with salt and pepper. Continue to 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 browned. Transfer to a cutting board. When cool enough to handle, cut into 1-inch pieces.  

Cook the zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of softened butter, add as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. 

Find the lines of the muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked zucchini. Top the steak with the spicy butter. Enjoy!