Entree: Chile – Central Chile – Chorrillana (Platter of French fries topped with thinly sliced beef, sautéed onions, and fried eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) russet potatoes, peeled and cut into 3/8–1/2 inch (1–1.2 cm) fries
- Vegetable oil for deep-frying
- 1 lb (454 g) skirt steak or flank steak, thinly sliced across the grain
- 2 tbsp (30 ml) vegetable oil for sautéing
- 2 large onions, thinly sliced (approx. 10 5/8 oz (300 g))
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- Fresh parsley, chopped, for garnish (about 2 tbsp (8 g))

Show original ingredient measurements

- 2.5 lb (1.1 kg) russet potatoes, peeled and cut into 3/8–1/2 inch (1–1.2 cm) fries
- Vegetable oil for deep-frying
- 1 lb (454 g) skirt steak or flank steak, thinly sliced across the grain
- 2 tbsp (30 ml) vegetable oil for sautéing
- 2 large onions, thinly sliced (approx. 300 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 4 large eggs, approx. 50 g each
- Fresh parsley, chopped, for garnish (about 2 tbsp / 8 g)

Instructions

1. Rinse cut potatoes under cold water until water runs clear, then soak 20–30 minutes to remove excess starch. Drain and pat dry thoroughly.
2. Heat a deep pot with enough vegetable oil for deep-frying to 325°F (160°C). Fry potatoes in batches until just soft and pale, about 4–5 minutes per batch. Drain on paper towels.
3. Increase oil temperature to 375°F (190°C) and fry potatoes again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and keep warm; sprinkle with salt.
4. While fries finish, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add sliced onions and a pinch of salt and cook, stirring, until soft and beginning to caramelize, 8–10 minutes.
5. Add minced garlic and the thinly sliced steak to the skillet with onions, increase heat to high, pour 1 tbsp (15 ml) soy sauce, season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper, and sauté quickly until beef is browned but still tender, about 3–5 minutes. Remove from heat.
6. In a separate small skillet, fry the 4 large eggs to your preference (traditionally sunny-side up) in a little oil or butter until whites are set and yolks still runny.
7. To assemble, place a large platter or individual plates with a layer of hot fries, top evenly with the sautéed beef and onions, then arrange the fried eggs on top.
8. Garnish with chopped parsley and serve immediately so the egg yolks mingle with the fries and beef.