Steaks & Tomatillo Sour Cream

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, chopped garlic, and sliced white bottoms of the scallions. In a separate bowl, whisk together the sour cream and tomatillo sauce. Taste, then season with salt and pepper if desired.

Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Cover with foil to keep warm.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture and vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the vegetables are browned and softened. Turn off the heat.

To the bowl of roasted potatoes, add the cooked vegetables and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and tomatillo sour cream. Garnish with the sliced green tops of the scallions. Enjoy!