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- 1 1/2 pounds red or Yukon gold potatoes (4 or 5), pierced several times
- 1/2 tablespoon olive oil
- 1 to 1 1/2 pounds flank steak
- 1/2 cup kosher salt and black pepper
- 3 1/2 teaspoons sour cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons cider vinegar (optional)
- 1 finely chopped fresh chives, plus more for serving
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