Steak With Caper Butter & Zesty Potato Salad (Heatwave Meal)

Okay, guys, so yesterday was insanely hot, right? The kind of hot where the thought of turning on the oven for a Sunday roast was just… laughable. I mean, seriously, who wants to spend hours slaving over a hot stove when it feels like you're already inside an oven? Not me! So, I pivoted. I needed something satisfying, flavorful, but also something that wouldn't require a full-on kitchen marathon. And that’s when the idea of steak with caper garlic butter popped into my head, along with a bright and zesty potato salad. The result? A total win, and honestly, maybe even better than a roast in this heat. Let's dive into how I made this delicious and relatively heat-friendly meal. We're talking melt-in-your-mouth steak, a flavor-packed butter that will make you swoon, and a potato salad that's anything but boring. Forget heavy mayo-laden salads; this one is all about fresh herbs, tangy pickles, and a zingy lemon dressing. Trust me, this is the perfect summer alternative to your usual Sunday fare. So, ditch the oven and let's get cooking!

The Star of the Show: Steak with Caper Garlic Butter

When it comes to steak, quality is key. Especially when you're keeping the preparation relatively simple, the flavor of the beef really shines through. I opted for a couple of beautiful ribeye steaks, which have a good amount of marbling that renders down during cooking, resulting in a super juicy and flavorful final product. You could also use New York strip, or even a tenderloin if you're feeling fancy. The important thing is to choose a cut that you enjoy and that's well-suited to quick cooking methods like pan-searing or grilling. Now, let's talk about that caper garlic butter. Oh. My. Goodness. This stuff is seriously addictive. It's salty, tangy, garlicky, and just bursting with flavor. It’s the kind of thing you’ll want to slather on everything, not just steak. The beauty of this butter is that it comes together in minutes, and it elevates the steak to a whole new level. The salty capers and pungent garlic perfectly complement the rich beef, creating a truly unforgettable culinary experience. To make the butter, you'll need some softened butter (obviously!), capers (I prefer the non-pareil variety, as they're smaller and more delicate), garlic (fresh is best!), a squeeze of lemon juice (for brightness), and a pinch of salt and pepper. Simply combine all the ingredients in a bowl and mix until well combined. You can use it immediately, or you can roll it into a log, wrap it in parchment paper, and chill it in the fridge for later. This is a great make-ahead step, as the butter will keep for several days in the refrigerator. When you're ready to cook the steak, take the butter out of the fridge about 15 minutes beforehand to soften slightly. Cooking the steak is all about getting a good sear on the outside while keeping the inside nice and juicy. I prefer to cook my steaks in a cast-iron skillet, as it gets incredibly hot and helps create a beautiful crust. Before you start cooking, make sure your steaks are patted dry with paper towels. This is crucial for achieving a good sear. Season the steaks generously with salt and pepper. Don't be shy! You want to create a nice flavorful crust. Heat a tablespoon or two of oil in the cast-iron skillet over high heat until it's smoking hot. Carefully place the steaks in the skillet, making sure not to overcrowd the pan. If necessary, cook the steaks in batches. Sear the steaks for 3-4 minutes per side for medium-rare, or longer if you prefer them cooked more. Use a meat thermometer to check the internal temperature. Once the steaks are cooked to your liking, remove them from the skillet and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. While the steaks are resting, add a generous pat of the caper garlic butter to the skillet. Let it melt and swirl it around, scraping up any browned bits from the bottom of the pan. This will create a delicious sauce to drizzle over the steaks. Slice the steaks against the grain and serve them immediately, topped with the caper garlic butter sauce. Trust me, guys, this is steak perfection!

The Zesty Sidekick: Caper, Pickle, Potato Salad with Lemon, Parsley, and Dill

Now, let's talk about the potato salad. Forget those heavy, mayonnaise-laden potato salads of your childhood. This is a different beast altogether. This potato salad is bright, zesty, and packed with fresh herbs and tangy flavors. It's the perfect counterpoint to the richness of the steak and caper garlic butter. The star of this salad is, of course, the potatoes. I like to use Yukon Gold potatoes, as they have a creamy texture and hold their shape well when cooked. You could also use red potatoes or fingerling potatoes. The key is to cook the potatoes until they're tender but not mushy. Nobody likes a mushy potato salad! To cook the potatoes, place them in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil and cook the potatoes until they're easily pierced with a fork, about 15-20 minutes. Drain the potatoes and let them cool slightly. While the potatoes are cooling, you can prepare the rest of the ingredients. This salad is all about the fresh flavors, so don't skimp on the herbs! I used a combination of fresh parsley and dill, but you could also add other herbs like chives or tarragon. The capers and pickles add a lovely salty, tangy bite, and the lemon dressing brings everything together. For the dressing, you'll need olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk all the ingredients together in a small bowl until emulsified. Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Place them in a large bowl and add the capers, pickles, parsley, and dill. Pour the dressing over the potatoes and toss gently to combine. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or lemon juice, depending on your preferences. This potato salad is best served at room temperature or slightly chilled. You can make it ahead of time and store it in the refrigerator for a few hours, but be sure to bring it to room temperature before serving, as the flavors will be more pronounced. The capers and pickles are the heroes here. They bring that salty, briny flavor that cuts through the richness of the potatoes and the steak. I used a combination of baby dill pickles and cornichons, but you can use any kind of pickle you like. Just make sure they're good quality! For the capers, I prefer the non-pareil variety, as they're smaller and more delicate. But you can also use regular capers, just be sure to drain them well before adding them to the salad. This potato salad is so much more than just a side dish. It's a flavor explosion in your mouth! The combination of the creamy potatoes, the salty capers and pickles, the fresh herbs, and the zingy lemon dressing is simply divine. It's the perfect accompaniment to the steak, and it's also delicious on its own. Trust me, this is a potato salad that you'll want to make again and again.

Putting It All Together: A Summer Feast

So there you have it: my solution for a Sunday dinner that’s both satisfying and heatwave-friendly. The steak with caper garlic butter is rich and flavorful, while the potato salad is bright and zesty. Together, they make a perfectly balanced and delicious meal that’s perfect for a hot summer day. And the best part? It's relatively easy to make, and most of the components can be prepped ahead of time. This meal is a testament to the fact that you don't have to sacrifice flavor when the weather is scorching. With a little creativity and the right ingredients, you can create a meal that's both delicious and refreshing. I mean, who needs a heavy roast when you can have a perfectly seared steak with a flavor-packed butter and a vibrant potato salad? Not me! This is my new go-to summer Sunday dinner, and I have a feeling it will be yours too. Now, go forth and conquer that kitchen (without breaking a sweat)! Remember, cooking should be fun, and even on the hottest days, you can create something amazing. And hey, if you have any questions or variations on this recipe, drop them in the comments below. I'd love to hear what you think! Happy cooking, everyone!