Peel and cut potatoes into large chunks. Bring a small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil over high heat. Reduce to a simmer and cook until potatoes until fork tender, 12-15 minutes. While potatoes simmer, mince roasted red peppers. Drain Sweety Drop peppers and mince. Stem and coarsely chop oregano. Coarsely chop half the peas, or crush with the bottom of a small pot. Rinse steaks, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.

Drain potatoes in colander and return to pot. Add half the butter (reserve remaining for peas), half the milk, and mash with a potato masher or fork until smooth. Add remaining milk 2 Tbsp. at a time to achieve desired smoothness. Season with 1/2 tsp. salt and a pinch of pepper. Set aside and keep warm.

Combine roasted red peppers, Sweety Drop peppers (to taste), balsamic vinegar, honey, and half the oregano (reserve remaining for peas) in a small mixing bowl. Drizzle in 2 tsp. olive oil and stir. Set aside to let flavors marry.

Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks from pan and wipe pan clean. Rest steaks 5 minutes before slicing.

Return pan used for steaks to medium heat. Add 1 tsp. olive oil and peas (mashed and whole) to pan. Cook, stirring often, until heated through, 2 minutes. Stir in remaining butter and remaining oregano. Season with 1/2 tsp. salt and a pinch of pepper and remove from burner.

Slice steak if desired (see From the Chef for tips). Place a serving of mashed potatoes on a plate and half-mashed peas next to them. Spoon Sweety Drop relish in front and top with steak.