BISTEC DE PALOMILLA AND FRENCH FRIES

Sour orange juice (naranja agria) may be sold in the Hispanic food section of your grocer, or you may need to go to a Hispanic market. Otherwise, use a mixture of orange juice and fresh lime juice. Using top sirloin and marinating it as the recipe directs is the key to tender beef that melts in your mouth. 1/2 cup sour orange juice, more if needed 2 cloves garlic, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon salt plus more for

seasoning potatoes

1 1/2 pounds top sirloin, sliced lengthwise

1/4-inch thick

Vegetable oil, for sauteing steak and

cooking potatoes

1 onion, diced

4 white potatoes, cut into julienne

strips

White rice, for serving

In a medium bowl, stir together sour orange juice, fresh garlic, garlic powder and salt. Add steaks. If needed, add more orange juice so meat is covered. Cover and refrigerate overnight.

When ready to cook, heat a skillet over medium-high heat and coat bottom with oil. Remove steaks from marinade and cook in hot skillet until brown on one side, about 1 minute. Turn and cook on second side. Do not crowd skillet and do not discard marinade. As steaks are done, remove from skillet and put on a plate. Cover loosely with foil to keep warm and continue until all steaks are done. Do not wash skillet. Add onion to skillet and saute until it starts to soften.

In a medium saucepan or deep skillet, bring marinade to a boil. Reduce heat to medium and add steaks, any accumulated juice from the plate where they were resting and the sauteed onion. Cook 5 to 10 minutes or just until steaks are tender.

While steaks are cooking, in a Dutch oven, heat 3 inches of oil to 375 degrees. Add potato strips, but do not crowd oil. Fry potatoes until golden, 6 to 10 minutes depending on the size of the strips. Remove from oil, drain and sprinkle with salt. Continue until all potatoes are cooked. Serve steaks, onions and fried potatoes over rice.

Serves 6.

Per serving (not including rice): 443 calories (percent of calories from fat, 48), 27 grams protein, 31 grams carbohydrates, 2 grams fiber, 24 grams total fat (7 grams saturated), 85 milligrams cholesterol, 228 milligrams sodium.

FOOD STYLING BY OZZY LLANES AND ALEX VALDIVIA / CHRIS HUNT /FOR THE AJC Bistec de Palomilla and French Fries.