Yum, Yum, Yum this is how it’s done! I cut up some small russet potatoes, game em’ a quick shake in some sea salt and olive oil and put in the toaster oven on some foil. 10 minutes later I salt and peppered some skirt steak and gave a quick fire to it in a small pan with a little olive oil. When it was done I let it rest and whipped up some gravy while it was resting. A little beef stock, a little sherry, some heavy cream. Took it off heat and stirred a tsp. butter into the gravy and that’s it.