• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes. Cut potatoes into 1-inch pieces.
• Thinly slice chives.
• Peel, then cut onion into 1/8-inch slices.
• Halve fennel through the root, then remove tough outer layer. Using a peeler, shave half the fennel into thin strips along the grain, avoiding the root (whole fennel for 4 servings).
• Core, then thinly slice half the apple (whole apple for 4 servings).

• Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-high. Simmer for 10-12 min, uncovered, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.
• Roughly mash half the cream and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
• Season with salt or garlic salt and pepper, to taste.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, add vinegar, 1 1/2 tbsp (3 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
• Add fennel and apples to the bowl, then toss to combine.
• When the pan is hot, add walnuts to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on walnuts so they don't burn!) 
• Transfer walnuts to the bowl with fennel and apples.

• Meanwhile, pat steaks dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.
• When walnuts are done, return the same pan to medium-high.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add steaks. Sear 1-2 min per side, until golden. 
• Remove from heat, then transfer steaks to an unlined baking sheet.
• Roast in the top of the oven for 6-8 min, until cooked to desired doneness.**
• When steaks are done, transfer to a clean cutting board to rest for 3-5 min.

• Return the same pan to medium.
• Add 1 tbsp (2 tbsp) butter, then onions. Cook 3-4 min, stirring occasionally, until golden-brown. Season with salt and pepper.
• Sprinkle flour over onions, then stir 30 sec, to coat.
• Gradually stir in 3/4 cup (1 1/2 cups) water and broth concentrate until combined. Bring to a simmer.
• Once simmering, add remaining cream. Simmer 2-3 min, stirring often, until gravy thickens slightly. 
• Add any steak juices from the baking sheet to gravy. Season with salt or any remaining garlic salt and pepper. 
• Remove the pan from heat.

• Thinly slice steaks.
• Add half the chives to salad, then toss to combine.
• Divide steak, salad and smashed potatoes between plates.
• Spoon onion gravy over steak.
• Sprinkle remaining chives over plate.

If you've opted for ribeye steak, cook in the same way the recipe instructs you to cook the striploin steak.