Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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 ppl).Core, then thinly slice half the apple (whole apple for 4 ppl).

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash half the cream and 2 tbsp butter (dbl for 4 ppl) 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 heat.While the pan heats, add vinegar, 1 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, 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, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer walnuts to the bowl with fennel and apples.

Meanwhile, pat steak dry with paper towels, then season with pepper and 1/2 tsp garlic salt (dbl for 4 ppl).When walnuts are done, return the same pan to medium-high.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add steak. Sear until golden-brown, 1-2 min per side. Remove from heat, then transfer steak to an unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 6-8 min.**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 butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.Sprinkle flour over onions, then stir to coat, 30 sec.Gradually stir in 3/4 cup water (1 1/2 cups for 4 ppl) and broth concentrate until combined. Bring to a simmer.Once simmering, add remaining cream. Simmer, stirring often, until gravy thickens slightly, 2-3 min. Add any steak juices from the baking sheet to gravy. Season with salt or any remaining garlic salt and pepper, to taste. Remove the pan heat.

Thinly slice steak.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.