Seared Striploin with Blue Cheese Butter & Lemony Zucchini-Leek Sauté

Directions

1. Melt together crumbled blue cheese, butter, and thyme in a small bowl and let them soften while you prep.
2. Rinse and dry all produce, then trim the leek, removing the dark greens and root end, and cut the leek in half lengthwise; rinse the layers and slice crosswise into ¼-inch pieces into another bowl.
3. Peel and mince the garlic and add it to the leek pieces; set aside.
4. Preheat a nonstick skillet over medium-high heat.
5. Pat the striploin dry and season both sides with salt and pepper, then set aside.
6. When the pan is hot, add a dollop of butter and swirl to coat; place the steak in the skillet and cook until it reaches your preferred doneness, about 2–5 minutes per side. Remove to a clean plate and loosely cover with aluminum foil.
7. Trim and halve the zucchini lengthwise, then cut into ¼-inch thick half-moons; return to the skillet after the steak rests.
8. With the skillet still hot, add more butter and swirl to coat, then cook the leek and garlic until soft and golden, 3–4 minutes; add the zucchini and a splash of water, cooking until the liquid evaporates and the squash is fork-tender, about 5 more minutes.
9. Mash the softened blue cheese butter with the back of a spoon to blend with the thyme; finish by squeezing lemon over the zucchini mixture and removing from heat.
10. Thinly slice the steak against the grain and serve with the veggie sauté, topping the steak with the relaxed blue cheese butter.