Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and cut potatoes into ½-inch pieces. Finely chop parsley. Reserve 1 TBSP rice flour (2 TBSP for 4 servings) in a small bowl and set aside for Step 6.

Toss carrots on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 6), salt, and pepper.

Roast on top rack until tender, 15-20 minutes.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 7.

While potatoes cook, pat steak* dry with paper towels.

Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each steak, leaving ½ inch intact (be careful not to cut all the way through!). Open up like a book and cover with plastic wrap. Using a mallet or heavy-bottomed pan, pound each steak until ¼ inch thick.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles immediately when added to the pan, add coated steak. Cook until golden brown and cooked through, 2-4 minutes per side. (Work in batches for 4 servings.) TIP: Lower heat if steak begins to brown too quickly.

Turn off heat; transfer steak to a paper-towel-lined plate. Discard oil from pan and wipe out. TIP: Use tongs and paper towels to quickly soak up and discard oil from pan. 

Melt 1 TBSP plain butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add reserved rice flour and cook, stirring, until lightly browned, 1 minute.

Whisk in ¾ cup water (1¼ cups for 4), stock concentrates, remaining Fry Seasoning, and a pinch of salt. Bring to a simmer and cook, whisking constantly, until thickened, 1-2 minutes.

To pot with potatoes, add cream cheese and garlic herb butter. Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Divide steak, mashed potatoes, and carrots between plates. Drizzle carrots with hot honey; garnish with parsley. Top steak and mashed potatoes with as much gravy as you like. Serve.