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 o