Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Trim, then thinly slice scallions, separating greens and whites. Trim and peel carrots, then slice diagonally into 1/2-inch-thick pieces. Core and finely chop tomatoes. Mince garlic. Cut potatoes into 1/2-inch cubes.

Place potatoes in a medium pot with enough water to cover by 2 inches. Cover and bring to a boil. Cook until tender, 15-20 minutes. Reserve 1/2 cup cooking water, then drain. Return empty pot to stove. Heat a drizzle of oil in same pot over medium-high heat. Add scallion whites and cook until fragrant, about 30 seconds.

Remove pot from heat and add potatoes, sour cream, 2 TBSP butter, 1/4 cup cooking water, and a few big pinches of salt. Mash to desired consistency, adding more cooking water if necessary. Meanwhile, in a small bowl, whisk half the honey (we’ll use the rest in step 5), 2 tsp olive oil, and a big pinch of salt and pepper until smooth.

Toss carrots and dressing on lined baking sheet. Roast in oven until tender and lightly browned, 15-20 minutes. Meanwhile, pat steaks dry with a paper towel. Season all over with plenty of salt. Heat a large drizzle of oil in a large pan over medium-high heat. Add steaks and cook to desired doneness, 4-6 minutes per side. Transfer to a cutting board and set aside to rest.

Wipe out pan used for steaks, then heat a drizzle of olive oil in it over medium heat. Add tomatoes, garlic, a pinch of chili flakes, and a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Stir in 2 tsp vinegar (use the rest as you like), remaining honey, and 1/4 cup water. Simmer until thickened, 3-5 minutes. Remove from heat and add 1 TBSP butter; stir until melted. Season with salt.

Slice steaks against the grain. Divide potatoes, carrots, and steaks between plates. Spoon chili tomato jam over steaks. Garnish with scallion greens. TIP: Sprinkle with more chili flakes, if desired, for extra heat.