Garlic Mashed Potatoes

1. In a small skillet, heat 2 teaspoons olive oil over medium heat. Trim and season 1 shell steak (6 to 8 ounces) with coarse salt and ground pepper; cook until desired doneness, about 2 minutes per side for medium-rare. Transfer steak to a plate; cover with foil to keep warm.
2. Make sauce: Add 1 halved and thinly sliced small onion to pan; cook, stirring often, until starting to soften, about 3 minutes.
3. Add 1 yellow bell pepper, quartered lengthwise and thinly sliced crosswise (ribs and seeds removed), 2 thinly sliced garlic cloves, and © teaspoon dried oregano; season with salt and pepper. Cook until bell pepper is crisp-tender, about 5 minutes.
4. Add 3 tablespoons red-wine vinegar, and bring to a boil; continue boiling until almost evaporated, about 1 minute. Add 2 tablespoons tomato paste and 1/2 cup water; cook 1 minute more. Spoon pepper sauce over steak.

Garlic Mashed Potatoes

1. Peel 8 medium russet potatoes (4 pounds). Quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and 1 head peeled garlic cloves (about 15); cover with water (about 8 cups) by 1 inch. Add 1 tablespoon coarse salt.
2. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
3. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
4. In a small saucepan, bring 11/2 cups milk to a boil; pour over potatoes. Add 1/2 cup (1 stick) butter, cut into small pieces, and 1 teaspoon salt. Mash until smooth and creamy.