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Steak & Spicy Butter
with Creamy Mashed Potatoes & Zucchini
60 MIN
2 Servings
From the Test Kitchen
To elevate classic steak and potatoes, we’re dolloping a soft, spicy compound butter onto the seared steaks and mashing creamy mascarpone cheese into the potatoes. Tender sauteed or grilled zucchini rounds out the meal.
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NutritionPER SERVING
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Calories630 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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 softened. Transfer to a cutting board. Carefully cut crosswise into 1-inch pieces.
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 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!
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.
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 softened. Transfer to a cutting board. Carefully cut crosswise into 1-inch pieces.
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 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!
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