Rachael Ray

Preparation

Place cauliflower in a medium size, shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook, covered, for 10 minutes. Remove cover, raise heat to medium-high and allow the broth to reduce by half, about 2-3 minutes. Add two tablespoons butter, cut into pieces, and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Turn broiler on. Brush meat with Worcestershire sauce and season with salt and pepper. Cook London broil on top rack for six minutes on each side, for medium-rare to medium doneness.

While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add vegetable oil or EVOO, about two turns of the pan, and ham. Sear ham and caramelize at edges, about two minutes.

Add chard and wilt the greens into the pan. Season with salt, pepper and a dash of nutmeg, if desired. Cook 5-7 minutes more, turning frequently with tongs, then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.

Remove meat from broiler and let it rest five minutes.

Place a small skillet over medium heat. Melt remaining two tablespoons butter, add finely chopped shallot, cook for two minutes, then whisk in flour and cook one minute more. Add two cups beef broth to the pan and bring to a bubble. Reduce the broth, about two minutes, then add 1/4 cup steak sauce and black pepper, to taste.

Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp – the thinner the better!

Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.