In large plastic food-storage bag, combine teriyaki sauce, oyster sauce, lemon juice, garlic and beef. Seal completely. Refrigerate overnight.

Heat oven to 450 degrees F. Heat grill pan or nonstick skillet over high heat. Remove beef from marinade; reserve marinade. Brown in hot pan, about 3 minutes per side. Transfer to roasting pan coated with cooking spray.

Roast in 450 degree F oven until internal temperature registers 135 degrees F on instant-read thermometer, 25 minutes. Brush occasionally with marinade during first 15 minutes of cooking. Let rest 5 minutes (meat should reach 145 degrees F). Makes 6 servings.

In large saucepan filled with lightly salted water, cook 3 pounds Yukon Gold potatoes, peeled and cut in chunks, until tender, about 20 minutes. Drain. In small saucepan, combine 3/4 cup half-and-half, 1 stick butter, cut up, 1 tablespoon wasabi powder and 1 teaspoon salt. Heat through, stirring until butter melts. Add to drained potatoes; beat with hand mixer until smooth. Serve with sliced steak.