Steaks & Tomato Chutney Pan Sauce

Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 1/4 cup of warm water.

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 labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has mostly cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Add the butter; stir until melted and combined. 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 topped with the finished sauce. Serve the mashed potatoes and dressed vegetables on the side. Enjoy!