Ingredients

• 1 ½ lb grilling steaks (such as NY strip, ribeye, or tenderloin)
• 2 teaspoons olive oil
• 1 ½ teaspoons barbecue seasoning
• Juice of 1 lemon
• 6 cloves garlic, finely chopped
• 6 tablespoons unsalted butter
• 1 ½ teaspoons smoked paprika
• ½ teaspoon kosher salt

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with oil and barbecue seasoning, then place in pan; cook 4–5 minutes on each side or until steak is 145°F (for medium rare). Squeeze lemon for juice (2 tablespoons); chop garlic.
2. Remove steak from pan and let stand 5 minutes. Reduce heat on pan to medium-low. Add butter and garlic to pan; cook and stir 3–4 minutes or until butter and garlic are golden.
3. Stir in paprika; cook 30 seconds. Remove pan from heat, then stir in lemon juice and salt. Slice steak and serve with sauce.

Ingredients

• 2 ½ cups fresh sliced zucchini/squash
• 1 lb gnocchi pasta
• 8 oz tri-pepper mix (fresh diced green, red, yellow bell peppers)
• ½ cup unsalted chicken stock (or broth)
• 4 tablespoons lemon herb finishing butter (Seafood)
• ½ teaspoon kosher salt
• 1 teaspoon pepper
• nonstick aluminum foil

Steps

1. Preheat oven to 375°F. Place 4 sheets of foil on workspace. Cut zucchini/squash into bite-size pieces, if desired. Divide zucchini/squash, gnocchi, and peppers evenly, in single layer, over foil. Top each with 2 tablespoons stock, 1 tablespoon butter, and season with salt and pepper. Bring up ends of foil and double-fold both sides up to completely seal pouches; place on baking sheet (seam side up).
2. Bake 25–30 minutes or until gnocchi is tender. Let stand 5 minutes to cool. Open pouches carefully and serve.