Steak with Hash Browns and Zucchini
Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg.
Streak a large pan with olive oil. Spread the grated potatoes in a 1.5 cm (approximately 1/2 inch) thick layer and press lightly.
Cook potatoes briefly, then reduce the temperature, cover and cook about 15 minutes.
Turn out hash browns on a plate. Streak the pan with the remaining olive oil. Place the turned-out hash browns back in the pan, uncooked side down, and finish cooking.
Beat butter with 2 tablespoons olive oil, herbs, 1 tablespoon lemon juice and lemon zest until creamy, season with salt and pepper and refrigerate to solidify.
Peel garlic and chop. Trim zucchini, rinse and cut into thin slices.
Heat 1/2 tablespoon olive oil in a pan and cook garlic. Add zucchini, season with salt and rosemary and stir fry about 4 minutes until al dente. Mix in a bowl with remaining lemon juice and season with salt and pepper.
Season steaks with salt and pepper. Heat 1/2 tablespoon olive oil in a pan and cook the steaks briefly on both sides.
Garnish steaks with herb and olive oil butter. Serve with fried zucchini and the hash browns.