London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, and Red Chard with Ham

• 1 large head cauliflower, cut into florets
• 1 cup chicken stock or broth
• 4 tablespoons butter, cut into pieces
• 1 cup shredded white extra-sharp Vermont Cheddar cheese, such as Cabot brand
• 1/4 cup grated Parmigiano-Reggiano (a couple of handfuls)
• Salt and coarse black pepper
• A generous grating of nutmeg
• 1 1/2 pounds shoulder steak, 1 1/2 inches thick, for London broil
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vegetable oil or olive oil (twice around the pan)
• 1/2 pound ham, chopped
• 6 cups chopped red chard (1 large bunch)
• 3 tablespoons red wine vinegar (eyeball it)
• 1 tablespoon honey
• 1 shallot, finely chopped
• 2 tablespoons flour
• 2 cups beef stock or broth
• 1/4 cup steak sauce, such as A.1. or Lea and Perrins brands

1. Place the cauliflower in a medium shallow pot or pan.
2. Add the stock, cover, and place the pot over high heat.
3. When the liquid boils, reduce the heat to medium low and simmer, covered, for 8 minutes.
4. Start the steak (see below) while the cauliflower cooks.
5. After 8 minutes, remove the cover, raise the heat to medium high, and allow the broth and vegetable juices to reduce by half, 1 to 2 minutes.
6. Add 2 tablespoons of the butter and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes.
7. Season the cauliflower with salt, pepper, and nutmeg to taste.
8. Turn the broiler on.
9. Brush the meat with Worcestershire and season with salt and pepper.
10. Broil the steak on the top rack for 6 minutes on each side, for medium-rare to medium doneness.
11. While the steak and cauliflower cook, heat a second large skillet over medium-high heat.
12. Add the oil and the ham.
13. Sear the ham and caramelize at edges, 2 minutes.
14. Add the chard and wilt the greens into the pan, then season with salt, pepper, and a dash of nutmeg, if you like.
15. Cook 5 to 7 minutes more, turning frequently with tongs, then add the vinegar to the pan and a drizzle of honey.
16. Turn to coat the greens, adjust seasoning, and transfer to a serving dish.
17. Remove the meat from the broiler and let it rest 5 minutes under a foil tent.
18. Place a small skillet over medium heat.
19. Melt the remaining 2 tablespoons of butter, add the shallot, and cook for 2 minutes, then whisk in the flour and cook for 1 minute.
20. Add the beef stock to the pan and bring to a bubble.
21. Reduce the stock for 2 minutes, then add the steak sauce and black pepper, to taste.
22. Very thinly slice the meat on an angle against the grain (the lines in the meat).
23. The degree of thinness will determine how tender it is to cut and chew, so make sure the carving knife is sharpthe thinner the better!
24. Serve the sliced steak with the steak sauce gravy all over it and the smashed cauliflower and red chard with ham piled up alongside the meat.
25. London broil is a method of cooking, not a cut.
26. Youll find both shoulder steak and top round packaged as London Broil and either works, but I prefer the shoulder cut.
27. Bottom line: Both are cheap and very tasty if you cut them right.

head cauliflower, chicken, butter, shredded white, salt, generous grating, broil, worcestershire sauce, vegetable oil, ham, red chard, red wine vinegar, honey, shallot, flour, beef stock, steak sauce

Taken from www.epicurious.com/recipes/food/views/london-broil-with-steak-sauce-gravy-smashed-cauliflower-with-cheese-and-red-chard-with-ham-374814 (may not work)