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Preheat broiler. In a small saucepan, combine tomato sauce, vinegar, honey, chili powder, onion powder and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Set aside.
Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 17 minutes or until desired doneness (145°F for medium rare; 160°F for medium), turning once halfway through broiling time and brushing with tomato sauce mixture on both sides just before the last 3 minutes of broiling time.
Meanwhile, in a large saucepan, combine potatoes and garlic. Add enough water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add cauliflower; return to boiling. Reduce heat. Simmer, covered, about 10 minutes more or until vegetables are very tender. Drain in a colander set in sink. Shake to drain well.
In a large bowl, combine potato-cauliflower mixture, oil, salt and the remaining 1/8 teaspoon pepper. Beat with an electric mixer on low speed until combined. Gradually beat in just enough milk to make the mixture light and fluffy. Stir in 2 tablespoons chives.
Bring any remaining tomato sauce mixture to boiling; serve with steak and potato-cauliflower mixture. If desired, sprinkle with additional chives.