Description
Chorrillana is a favorite Chilean dish of French fries loaded with beef, caramelized onions, and fried eggs. It’s a perfectly comforting dish to share with friends.
Ingredients
Units
Scale
Steak Marinade:
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1/4 cup white wine vinegar
- 2 rib-eye steaks, 8-10 ounces each
Fries:
- 6 medium potatoes, washed and sliced into french fries
- Oil for frying
- Sea salt and black pepper to taste
Onions and Eggs:
- 2 medium onions, thinly sliced
- 1 tablespoon oil
- 1 tablespoon red wine
- 4–6 large eggs
- Additional sea salt and black pepper for seasoning
Instructions
Marinate the Steaks:
- Combine Marinade Ingredients: In a bowl, mix garlic, Worcestershire sauce, soy sauce, sugar, and white wine vinegar.
- Marinate Steaks: Add steaks to the marinade, cover with water, and refrigerate for 1 to 48 hours.
Prepare the Fries:
- Soak Potatoes: Soak sliced potatoes in water for 30 minutes.
- Fry Potatoes: Heat oil to 375°F (190°C). Dry potatoes thoroughly and fry in batches until golden and crispy. Season with salt and pepper.
Cook Steaks and Onions:
- Cook Steaks: In a skillet, cook marinated steaks until done, about 5-6 minutes per side. Set aside and keep warm.
- Caramelize Onions: In the same skillet, add onions and red wine, cook until browned, then remove from heat.
Assemble and Serve:
- Slice Steaks: Cut steaks into thin strips and reheat with onions.
- Fry Eggs: In the same skillet, fry eggs to your liking.
- Assemble Dish: Layer fries on a plate, top with steak and onions, and then place a fried egg on top.
Notes
- Double Frying: Fry potatoes twice for extra crispiness.
- Marinade: Longer marination makes the steaks more flavorful.
- Serving: Serve immediately while hot for the best taste.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chilean