In a bowl or zip-top bag, whisk together soy sauce, Italian dressing, brown sugar (if using), and minced garlic.

Add steak to the marinade, ensuring it's fully coated.

Marinate in the fridge: 30 minutes to 2 hours for thinner cuts (like flank or skirt steak) 4 to 8 hours for thicker cuts (like ribeye or sirloin).

Remove steak from marinade, pat dry, and cook as desired—grilled, pan-seared, or broiled.

Bring a large pot of salted water to a boil. Add potatoes (and garlic, if using) and cook until fork-tender, about 15–20 minutes.

Drain well and return potatoes to the pot.

Add melted butter and warmed milk or cream. Mash until smooth and creamy.

Season with salt and black pepper to taste. Serve warm.

In the same skillet you cooked your steak (don’t wipe it out), melt butter over medium heat.

Whisk in half the flour to form a paste. Then add the rest of the flour and continue whisking until a thick roux forms.

Cook the roux for 5–8 minutes, stirring constantly, until it deepens in color and smells slightly nutty.

Slowly pour in beef stock while whisking to avoid lumps.

Stir in beef bouillon, onion powder, worcestershire sauce and garlic powder.

Simmer, whisking frequently, until gravy thickens to your liking. Season with salt and pepper to taste.