Seared Steaks & Garlic Mashed Potatoes with Summer Vegetables

Ingredients

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  16 oz or 454g

• Yukon Gold Potatoes

  Freshdirect

  12 oz or 340g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Garlic

  Raw

  2 clove or 6g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 oz or 227g

• Capers

  Canned

  1 tbsp, drained or 9g

• Bel Paese Italian Cheeses

  Wegmans

  ½ oz or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Sherry Vinegar

  Miguel & Valentina

  1 Tbsp or 15g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. 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. 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. 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. 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. 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.

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