Seared Steaks & Loaded Mashed Potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the guajillo chile sauce, honey (kneading the packet before opening), and 1/4 cup of warm water. 

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream (shaking the bottle before opening), grated cheese, half the sliced green tops of the scallions, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the potatoes to be. Season with salt and pepper. Using a fork or a potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

To the pan of reserved fond, add the sliced white bottoms of the scallions; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted cauliflower. Top the steaks with the finished sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy!