#Steak with Mashed Potatoes, Gravy & Honey-Glazed Carrots

Instructions:
Step 1: Season steaks with salt and black pepper on both sides.
Step 2: Heat olive oil in a skillet over medium-high heat and sear steaks for 3-4 minutes per side (for medium-rare), or until desired doneness. Add butter and minced garlic in the last minute of cooking, spooning it over the steak.
Step 3: Remove steaks from the skillet and let them rest, loosely covered with foil.
Step 4: In the same skillet, reduce heat to medium and add beef drippings or butter for the gravy. Stir in flour and cook for 1 minute.
Step 5: Gradually whisk in beef broth and simmer until thickened. Season with salt and pepper to taste.
Step 6: For mashed potatoes, boil cubed potatoes in salted water until tender, about 15 minutes.
Step 7: Drain and mash the potatoes. Stir in butter and warm milk until creamy. Season with salt and pepper.
Step 8: For the carrots, heat olive oil in a pan over medium heat. Add baby carrots and cook for 5 minutes.
Step 9: Add honey, brown sugar, salt, pepper, and garlic powder. Stir to coat and cook for another 5-7 minutes until carrots are tender and glazed.
Step 10: Plate the steak with a scoop of mashed potatoes topped with gravy, and add a generous serving of glazed carrots.
Step 11: Garnish with chopped parsley and serve hot.

Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet or microwave in short bursts. Warm mashed potatoes and carrots in the microwave or on the stovetop with a splash of milk or water to bring back moisture. Gravy can be reheated on the stove, whisking in a little broth if it thickens too much.