Super Mashers with Steak and Pepper Hash

From Rachael Ray: 365 No Repeats

4 large starchy potatoes, such as Idaho
coarse salt
3 Tbsp vegetable oil
2 Tbsp unsalted butter, cut into small pieces
4 garlic cloves, chopped
4 scallions, chopped
1 1/3 pounds 1" thick beef sirloin, trimmed and thinly sliced
coarse black pepper
3 Tbsp Worcestershire sauce
1 red bell pepper, cored, seeded, and thinly sliced
2 Anaheim or poblano chilies, seeded and thinly sliced
1 medium red onion, thinly sliced
2-3 Tbsp fresh thyme leaves, chopped
Several drops hot sauce
juice of 1 lime
1/2 C sour cream or reduced fat sour cream
1/4-1/2 C milk
10oz shredded sharp Cheddar cheese

Peel the potatoes and cut them into small chunks. Place the potatoes in a pot and cover them with cold water. Cover the pot and bring to a boil over high heat. Uncover, add salt to season, and cook until tender, about 15 minutes.

In a small pot over medium-high heat, add about 1 tablespoon of the vegetable oil. Add the butter. When the butter melts into the oil, add the garlic. saute the garlic for 1-2 minutes, then add the scallions and remove the pan from the heat. Reserve.

Heat a large nonstick skillet over high heat. Season the sliced steak with salt and pepper, then heat 1 tablespoon of vegetable oil. The oil will smoke; just add the meat and start searing it up. Brown the strips on all sides, hit it with some Worcestershire sauce, then push it off to one side of the pan and add the remaining tablespoon of vegetable oil to the pan. Add the peppers, chilies, and onions, season with salt and pepper, then toss them around, searing the edges, for another minute or two before combining all the meat and veggies together. Add the thyme and cook for another 2-3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and drizzle some hot sauce and the lime juice over the steak and veggies. Adjust the seasonings.

Drain the potatoes, then return them to the hot pot to evaporate some of the water content. Add he reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4-1/2 cup milk to get the potatoes to the desired consistency. Season the super mashers with salt and pepper.

Pile up one fourth of the potatoes on each plate. Top with a generous handful of Cheddar cheese. Pile up meat and veggies on top of the mashers and serve.