This Peruvian dish is a favorite!
Petite sirloin, thinly-sliced while partially frozen
Colored bell peppers, thinly-sliced
Tomatoes, sliced in thin wedges
Salt & Pepper to taste
2-3 Tbl. oil for frying
Cilantro
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 Tbl. lime juice
Heat oil in a skillet and saute strips of steak and bell peppers with salt & pepper until nicely browned and there is browning on the pan as well. Add tomato wedges and cilantro, letting them cook just a bit.
Whisk together vinegar, soy sauce, and lime juice. Add to meat after it has browned, scraping browning off of bottom of skillet. Keep warm and serve over rice and French fries with tomatillo dressing.
Rice:
Bring 2 cups of water to a boil.
Add 1 cup of white, long-grain rice and 1/2 tsp. salt.
Cover. Turn to low and time for 22 min.
French Fries:
Hours in advance, peel russet potatoes.
Slice in sticks.
Soak in a big bowl of cold water with 2 tsp. salt added.
When you're ready to fry, drain sliced potatoes. Line a baking sheet with a dish towel. Spread out drained potatoes in a thin layer and pat dry with paper towels or dish towels. (Putting wet things into hot oil will make the oil sputter and pop...so the drier the potatoes are, the better!)
Don't ever leave oil unattended...stay right by the stove! Wearing long sleeves and an apron will prevent popping from burning you and staining your clothes. Pour 2-3 inches of vegetable oil into a heavy, deep pan. Turn heat to med-high and add a clip thermometer to the side of the pan. When it reaches 350 degrees, add a small amount of french fries, so they don't crowd the pan (which can cause oil overflow and undercooked fries). It will take a few minutes for the fries to reach a golden brown. Prepare a baking sheet lined with paper towels and a cooling rack. When fries are golden, lift them out to drain on the cooling rack. Salt them generously with course kosher salt. Keep them warm in an oven while you add another batch of fries to the oil. Salt each batch when they are done.
Tomatillo Dressing:
1 cup mayonnaise
1 cup sour cream
2 tomatillos (in produce dept…look like green tomatoes with a skin on them, remove skin & core)
1/4 bunch fresh cilantro
1/2 jalapeno, seeded, diced finely, sauted until crispy
1-1/2 Tbls. lime juice
1/16 tsp. cayenne pepper
Salt
