Skirt steak with cheesy mashed potatoes

Ingredients:

• 600 g of potatoes, cut into pieces
• 1 skirt steak (450 g), cut in half
• 0.5 tsp seasoned salt
• 1 tbsp. vegetable oil
• 0.5 cups of 2% milk
• 3 slices American cheese, torn into pieces
• 2 tablespoons unsalted butter
• 2 green onions, thinly sliced ​​(light parts separated from dark green parts)
• 1 cup frozen green peas, thawed
• Steak sauce, for serving

Preparation:

1. Place the potatoes in a medium saucepan and add enough water to cover completely; season with salt. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 12-15 minutes. Pour off 0.5 cups of water, then drain the potatoes in a colander and return them to the saucepan.
2. Meanwhile, generously season the steak with black pepper and seasoned salt. Heat the vegetable oil in a large skillet over medium heat. Add the steak and cook until well-browned, about 4 minutes per side for medium-rare (reduce heat if necessary). Transfer the steak to a cutting board.
3. Combine the milk, cheese, and butter in a small saucepan and heat over medium heat. Cook, stirring, until the cheese is melted and smooth. Pour into the potatoes and mash, adding a little potato broth if the puree is too thick. Add the white and light green parts of the green onions, season with salt and pepper. Cover to keep the puree warm.
4. Heat the green peas. Slice the steak and arrange on plates with mashed potatoes. Add the green peas and sprinkle with green onions. Serve with steak sauce.