Name: Seared Striploin with Blue Cheese Butter & Lemony Zucchini-Leek Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled blue cheese; 3 cloves garlic; 3 leeks; 1 ½ lemons; 1.02 kg striploin (New York strip) steak; 6 medium zucchini squash; black pepper; butter, unsalted; salt; thyme, dried

Seared Striploin with Blue Cheese Butter & Lemony Zucchini-Leek SautéSeared Striploin with Blue Cheese Butter & Lemony Zucchini-Leek Sauté — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled blue cheese

3 cloves garlic

3 leeks

1 ½ lemons

1.02 kg striploin (New York strip) steak

6 medium zucchini squash

black pepper

butter, unsalted

salt

thyme, dried

Instructions

Place blue cheese, butter, and thyme in a small bowl; set aside to soften.

Wash and dry the fresh produce.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and place in a medium bowl.

Peel and mince garlic; add to the bowl with the leek and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steak to the skillet and cook until desired doneness, 2-5 minutes per side. Transfer steak to a clean plate and loosely cover with aluminum foil.

Meanwhile, trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons.

Preheat a large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom. Add the leek, garlic, and spices; sauté until soft and golden, 4-5 minutes.

Add zucchini and water to the pot; continue to cook, stirring occasionally, until the liquid is evaporated and zucchini is fork-tender, 6 minutes more.

While the zucchini is cooking, gently mash the softened butter, blue cheese, and thyme with the back of a spoon to combine.

When the zucchini is done, juice lemons into the pot, stir to combine, and remove from heat.

Thinly slice steak against the grain.

To serve, divide steak and veggie sauté between plates; top steak with blue cheese butter and enjoy!

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