Terrible fate for a good steak, it would have been excellent by itself as a steak, but this one is flavored and tenderized. I'm in a shredded steak phase right now.
A bowl with generous butter and milk and s/p is heated along with the potato. The potato stabbed about 50 times so that moisture leaves it while it is cooking. Then the starch is dry and absorbs more flavorful liquid.
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