Preheat oven to 425 degrees. Move an oven rack to the bottom position. Prepare a baking sheet with foil and cooking spray. Rinse potatoes, pat dry, and cut into 1/4" sticks. Place potatoes on prepared baking sheet, season with a pinch of salt and pepper, and toss together with 1 Tbsp. olive oil. Spread into a single layer and place in oven on bottom rack for 12 minutes. Remove from oven, flip fries, and roast for an additional 15-18 minutes, or until golden brown and crispy. The side of the potato touching the pan will brown faster, so flipping helps ensure even crisping. Season roasted fries with a pinch of salt.

Thoroughly rinse remaining produce and pat dry. Mince garlic. Peel and mince shallot. Rinse steaks, pat dry, and season with a pinch of salt and pepper. In a medium mixing bowl, combine garlic, shallots, beef base, and 1 tsp. olive oil. Add steaks to bowl and rub garlic-shallot marinade over both sides. Set aside and allow to marinate for 10 minutes.

While fries roast, stir together mayonnaise, malt vinegar and a pinch of salt and pepper in a small bowl. Set aside. In a small pot, combine frozen peas and 2 Tbsp. water over medium-high heat. Cook until tender, 4-5 minutes. Remove from heat, add half the butter, and mash with a fork or potato masher until a chunky mash forms. Set aside.

Place a medium pan over medium-high heat. Using a spoon, scrape marinade off steaks and reserve marinade. Add 1 tsp. olive oil into hot pan. Add steaks to pan and reduce heat to medium. Cook 3-4 minutes, flip steaks, and cook 4-5 minutes, or until a minimum internal temperature of 145 degrees is reached. Remove from pan and set aside to rest. Resting meat allows its juices to redistribute and results in a more flavorful steak. Reserve pan for next step (no need to wipe clean).

Return pan to medium-high heat. Add reserved marinade and cook for a minute; add 1/4 cup water, bring to a boil for 1 minute until thickened. Run a wooden spoon against the bottom of the pan to release the flavor-packed brown bits for your final sauce. Remove from heat, swirl in remaining butter, taste, and season with salt and pepper, if necessary. The finished sauce should be just thick enough to coat the back of a spoon.

Divide fries and mashed peas between two plates. Place steak up against fries and pour pan sauce at the base of steak. Serve malt vinegar mayo on the side as a dipping sauce for the fries.