From: Executive chef Elias Iglesias, Morton's, The Steakhouse New York City. Yield: 4 servings. 4 large Idaho potatoes (16 to 20 ounces each), scrubbed 24 ounces sirloin steak, trimmed, and sliced into ¼-inch thick strips 1 cup flour 1 tsp. salt ½ teaspoon white pepper 1 Spanish onion 1 cup vegetable oil 8 ounces Monterey Jack cheese, shredded 1 small bunch cilantro, chopped Marinade: 3 cloves garlic, finely chopped ¼ cup soy sauce ¼ cup fresh lime juice 2 Tbsp. Worcestershire ...

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