Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel 2 cloves of garlic. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the cheese curds.

Add the diced potatoes and peeled garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the chopped cheese curds; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened.

To the pan, add the vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Reserving any juices on the plate, transfer the rested steaks to a cutting board. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Transfer the reserved juices from the plate to the pan of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!