Chilean Chorrillana (Bistec a la Chorrillana)
Chorrillana is a beloved Chilean comfort dish featuring crispy french fries topped with seared beef strips, caramelized onions, and sunny-side-up eggs, creating a harmonious blend of textures and flavors where the runny yolks mingle with the savory meat juices to form a natural sauce that coats the fries beneath.
Equipment
- Large deep fryer or heavy-bottom pot (para sa pagprito ng patatas / for deep frying potatoes)
- Large skillet or frying pan (kawali / for sautéing meat and onions)
- Sharp knife (kutsilyo / for precise cutting)
- Cutting board (sangkalan / for preparation)
- Spider strainer or slotted spoon (sandok na may butas / for removing fries)
- Paper towels (for draining excess oil)
- Meat thermometer (optional, for perfect doneness)
- Large serving platter (malaking bandehado / for presentation)
Ingredients
For the Base:
- 2 medium potatoes about 400g, peeled and cut into fries
- 80 g beef strips preferably sirloin or ribeye steak
- ½ medium onion sliced (about 100g)
- 2 large eggs
- 2 tablespoons red wine preferably Chilean
- Salt and freshly ground black pepper
- Cooking oil for frying
Optional Add-ins:
- 1 chorizo sausage sliced
- 2 hot dogs frankfurters, sliced
- 1 tomato diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- For Pebre Traditional Chilean Condiment:
- 2 tomatoes finely diced
- ½ onion finely minced
- 2 cloves garlic minced
- ¼ cup cilantro chopped
- 1 green chile minced (optional)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt to taste
Instructions
- Begin by peeling and cutting the potatoes into half-inch strips. Soak them in cold water for 30 minutes, then pat completely dry with paper towels. Heat cooking oil to 350°F (175°C) and fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
- While the fries are soaking, slice your onion and cut the beef into thin strips. Season the beef with salt and pepper and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they become clear and soft, about 5 minutes. Pour in the red wine and add a pinch of salt. Continue cooking until the wine reduces and the onions are caramelized and sweet, about 10 minutes more. Transfer to a plate and keep warm.
- In the same pan, increase heat to high. Add a touch more oil if needed. Once the pan is very hot, add the seasoned beef strips in a single layer. Cook until browned but still medium-rare inside, about 2-3 minutes total. Remove from pan and let rest.
- Lower the heat to medium and crack two eggs into the same pan. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
- To serve, arrange the crispy fries on a large platter. Layer the beef strips over the fries, then top with the caramelized onions. Place the fried eggs on top. Serve immediately while everything is hot, allowing the runny yolks to create a natural sauce when broken over the dish.
- This recipe serves 2-3 people as a main dish or 4-6 as an appetizer. For best results, make sure your oil is hot enough when frying potatoes and don't overcrowd the pan when cooking the beef. The entire dish takes about 55 minutes to prepare, including the potato soaking time.
Tips from Lola's Kitchen
- Soak potatoes in cold water before frying for crispier results
- Use room temperature meat for even cooking
- Don't overcrowd the pan when cooking beef to ensure proper browning
- Keep the egg yolks runny - they create a delicious sauce when broken
- Pat meat dry before cooking for better browning
- Let meat rest 5 minutes before serving
Nutrition
Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 36mgSodium: 580mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1273IUVitamin C: 27mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!