Chorrillana is a favorite Chilean dish.
It always includes a plate of french fries topped with different ingredients such as meats and scrambled or fried eggs, and fried onions.
It's a great dish to share because it's a lot of food.
The trickiest part of the Chorillana recipe is getting all the ingredients to be ready at the same time for serving.
- 2 10 oz New York Strip or Filets Mignon Steaks
- 1/4 Cup White Wine Vinegar
- 2 TBSP Worchestershire Sauce
- 2 TBSP Soy Sauce
- 2 TBSP Sugar
- 4 Cloves Garlic, Minced
- 6 Medium Potatoes, Peeled and Cut into Fries
- Sea Salt and Black Pepper to Taste
- 2 Medium Onions, Thinly Sliced
- 1 TBSP Oil
- 1 TBSP Red Wine
- 5 Large Eggs
Combine white wine vinegar, worchestershire sauce, soy sauce, sugar and garlic in a dish and stir together well. Place the steaks in the mixture and then pour in enough water to cover the steaks and turn them both over once to make sure and coat them in the marinade. The longer you can marinate the steak, the better.
Soak the cut potatoes in large bowl of water for about 30 minutes. Drain and rinse the fries then pour them out onto a clean kitchen towel and pat dry. Season potatoes with salt. Begin deep frying the potatoes, make sure they are brown, but still soft.
Heat 1 TBSP of oil in a large pan over medium low heat. Place steaks in the hot pan and cook on each side for 5 minutes or until the center is completely done. Remove from pan and place in a separate covered dish to keep warm.
Add another tablespoon of oil to the pan and sauteé the onions until browned, then pour in the red wine and season to taste with salt and pepper. Pour the onions on top of the steaks.
Slice the steaks into thin strips. Put steak and onions back into the pan over medium high heat just long enough to warm. Place the meat and onions onto the fries.
Add another TBSP of oil to the pan and fry the eggs until the whites are completely cooked. Add them to the top of the meat and season with salt and pepper.