Steak with Chipotle Butter and Roasted Zucchini

Ingredients

• 1 large sweet onion, cut into 1/2-inch wedges
• 2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter, at room temperature
• 1 chipotle chile pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can
• 3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick)
• 1 1/2 teaspoons adobo seasoning
• 1 ounce queso blanco cheese, crumbled (about 1/4 cup)
• Fresh cilantro, for topping
• Lime wedges, for serving

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