Entree: Chile – Santiago – Chorrillana (Hearty Chilean platter of fries topped with sautéed beef, sweet onions, and fried eggs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into 1/2-inch (1.3 cm) fries
- 6 cups (1.4 L) vegetable oil for frying
- 1 1/2 lb (680 g) skirt or flank steak, thinly sliced across the grain
- 2 tbsp (30 ml) vegetable oil (for searing beef)
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced (about 10–12 oz / 300–340 g total)
- 4 large eggs, approx. 7 oz (200 g) total
- 1 tbsp (15 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 cloves garlic, minced (6 g)
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) Worcestershire sauce (optional, for seasoning beef)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare potatoes: Rinse cut potatoes under cold water until water runs clear. Pat dry very well with towels. Heat vegetable oil in a deep pot or fryer to 325°F (163°C).
2. First fry (blanch): Fry potatoes in batches at 325°F (163°C) until softened but not browned, about 4–5 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).
3. Second fry (crisp): Return blanched fries to hot oil at 375°F (190°C) in batches and fry until golden and crisp, about 2–3 minutes. Drain on paper towels, sprinkle with half of the kosher salt (divided) while hot and keep warm.
4. Cook onions: While fries finish, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add sliced onions and a pinch of salt; cook slowly until deeply softened and caramelized, about 15–20 minutes. Add minced garlic in the last 2 minutes and cook until fragrant.
5. Sear beef: Increase heat to medium-high, push onions to one side, add the thinly sliced steak in an even layer. Sear without moving until browned, then toss with onions and cook just until beef is cooked through, about 2–3 minutes. Season with remaining kosher salt, 1/2 tsp (2.5 g) black pepper and optional 1 tbsp (15 ml) soy or Worcestershire sauce.
6. Fry eggs: In a separate skillet, fry 4 large eggs in a little oil or butter until whites are set but yolks remain runny (or to desired doneness).
7. Assemble: Place hot fries on a large serving platter, top with the beef-and-onion mixture, then arrange fried eggs on top. Sprinkle with chopped fresh parsley.
8. Serve immediately so yolks mingle with the fries and beef; provide extra salt and pepper at the table.