London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese a – Rachael Ray

Ingredients

• 1 large head cauliflower, cut into florets
• 3 cups chicken stock
• 4 tablespoons butter, cut into pieces
• 1 cup white extra-sharp Vermont cheddar cheese, such as Cabot brand, shredded
• 1/4 cup grated Parmigiano Reggiano cheese
• Coarse black pepper and salt
• A generous grating nutmeg
• 1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
• 1 tablespoon Worcestershire sauce
• 2 tablespoons vegetable oil or extra virgin olive oil (EVOO)
• 1/2 pound ham, chopped
• 6 cups chopped red chard (1 large bundle)
• 3 tablespoons red wine vinegar (eyeball it)
• 1 tablespoon honey
• 1 shallot, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/4 cup steak sauce, such as A1 or Lea and Perrin's brand