Entree: Chile – Central Culinary Region – Chorrillana (Hearty Chilean platter of French fries topped with sautéed sliced beef, onions, and fried eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into fries
- Cold water and ice for soaking (no measurement)
- About 1 cup (240 ml) vegetable oil for frying
- 1 lb (454 g) skirt or flank steak, thinly sliced across the grain
- 2 tbsp (30 ml) vegetable oil for sautéing
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce or a splash of beef stock (optional)
- 4 large eggs (approx. 200 g total)
- Fresh parsley for garnish

Instructions

1. Prepare fries: place cut potatoes in a bowl of cold water and soak 20–30 minutes to remove excess starch, then drain and pat completely dry.
2. Fry potatoes (first fry): heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in batches until just cooked through and pale, about 4–6 minutes. Remove and drain on paper towels.
3. Finish fries (second fry): raise oil temperature to 375°F (190°C) and fry potatoes again in batches until golden and crisp, about 2–3 minutes. Drain, season with salt, and keep warm.
4. Cook onions: while potatoes rest, heat 2 tbsp vegetable oil and 2 tbsp butter in a large skillet over medium heat. Add sliced onions and 1/2 tsp salt; cook slowly, stirring occasionally, until soft and caramelized, about 15–20 minutes. Move onions to one side of the pan.
5. Sear beef: increase heat to medium-high, add the thinly sliced steak to the skillet in a single layer, season with salt and pepper, and sear quickly until browned but still juicy, about 2–3 minutes. Mix with onions and add Worcestershire sauce or a splash of beef stock if using; toss to combine.
6. Fry eggs: in a separate small skillet, fry eggs sunny-side up or to desired doneness in a little oil or butter, seasoning lightly with salt and pepper.
7. Assemble: pile fries on a large platter, top evenly with the beef and onion mixture, and place fried eggs on top. Garnish with chopped fresh parsley and serve immediately so the eggs run over the fries.