Prep Time:  15 minutes   |    Cook Time:  25 minutes   |    Total Time:  40 minutes   |    Servings:  2

Ingredients:

• 3 zucchini
• ½ cup  Tuscan Garden  Balsamic Vinaigrette
• 1 ½ tablespoons  Stonemill  Iodized Salt, divided, plus additional to taste
• 1 ½ teaspoons  Stonemill  Ground Black Pepper, divided, plus additional to taste
• 5 red skin potatoes, quartered
• 2 tablespoons  Carlini  Pure Olive Oil, divided
• 2 Black Angus Top Sirloin Steaks
• 4 tablespoons  Countryside Creamery  Unsalted Butter, divided
• 1 cup  Countryside Creamery  Half and Half, divided
• ¼ onion, minced
• ¼ cup  Winking Owl  Chardonnay, chilled
• 1 tablespoon  Baker's Corner  All Purpose Flour
• ¼ cup  Happy Farms Preferred  Blue Cheese Crumbles

Directions:

1. Preheat oven to 350°.
2. Slice the zucchini on an angle into ¼-inch slices. Marinate in the balsamic vinaigrette for 10 minutes. Sprinkle with salt and pepper to taste. Grill or sear until tender, about 2 minutes per side.
3. Place the potatoes in a medium pot of water with 1 tablespoon salt.  Bring to a boil and simmer for 15-25 minutes until fork tender.
4. While potatoes cook, divide ½ teaspoon salt, ½ teaspoon pepper and a drizzle of olive oil among steaks.
5. Preheat grill or grill pan over high heat with 2 tablespoons olive oil. Sear steaks on each side until brown and caramelized. Reduce heat to medium and continue cooking until internal temperature reaches 135° for medium rare steaks.
6. Drain the potatoes, add 2 tablespoons butter, ¼ cup half and half, ½ teaspoon salt and ½ teaspoon pepper. Mash until desired consistency.  
7. In a small saucepan over medium heat, sauté the minced onion in 1 tablespoon butter. Add the Chardonnay, reduce until the onions absorb most of the wine.  Add 1 tablespoon butter and 1 tablespoon flour, stir for 1 minute. Whisk in ¾ cup half and half.
8. Stir in the blue cheese, ½ teaspoon salt and ½ teaspoon pepper. Simmer until sauce thickens.
9. Place a portion of zucchini on one corner of each plate, a scoop of the mashed potatoes at the opposite corner, spoon sauce onto plate and top with sliced steak. Serve with a glass of remaining Chardonnay.

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Recipe courtesy of Chef Michelle, ALDI Test Kitchen