Trim zucchini ends and cut on an angle into 1/2" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Cut potatoes into large evenly-sized chunks.

Pat steaks dry and season both sides with 1/2 tsp. salt and a pinch of pepper.

Bring a large pot with potato chunks and 2 tsp. salt covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander/strainer and set aside. Reserve pot; no need to wipe clean.

While potatoes cook, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While steaks cook, continue recipe.

Transfer potatoes to reserved pot. Add sour cream, buttermilk-dill seasoning, cheese, half the softened butter (reserve remaining for garnish), and 1/2 tsp. salt.

Mash until combined and smooth.

If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil.

Add zucchini and seasoned salt to hot pan and cook undisturbed until starting to brown, 2-3 minutes.

Stir occasionally until softened, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping steak (slice, if desired) with remaining softened butter. Bon appétit!