1 1/4 pounds grass fed skirt steak

1 bag of defrosted potatoes obrien

1 cup cream

1 shallot sliced

1 tablespoon parsley chopped

1 tablespoon peppercorns with their brine

2 tablespoons of cognac

3 teaspoons of olive oil

Get large cast iron pan hot over high heat, add 1 teaspoon of olive oil and 1 tablespoon of butter

While the butter and oil are getting hot, season the steak liberally with salt and pepper

Begin searing the steak -- it should take about 3 minutes per side

Pull the steak out and let it rest over some forks on a plate

In the same pan add 1 teaspoon of oil and turn the heat down to medium high, add the potatoes, 1 tablespoon of butter and saute until crispy, about 4 minutes 

Remove potatoes and place on serving plate

In the same pan add the remaining oil, 1 tablespoon of butter and shallots, saute for 2 minutes then add peppercorns and cognac, let reduce for 1 minute and add cream

Slice steak against the grain, place on plate with potatoes and top with pan sauce

Garnish with chopped parsley