New York Steak & Salmon - Reds

Cut red potatoes and toss with olive oil, generous salt & pepper enough to coat all potatoes. Cook in DO until tender and/or brown. Fine chop the fresh rosemary and chives and toss with warm potatoes after cooking.
Let steak come to room temp, run with olive oil and steak rub (or generous salt & pepper) Grill over coals or on hot skillet (if no charcoal restriction) cook to medium rare (more or less upon request)
Season Salmon with salt and pepper, pan fry on the griddle with generous olive oil to coat the pan.
Cut steaks at angle and serve 3-4 slices per person.
Serve a 3-4 ounce portion of Salmon - MORE for non beef eaters.