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Chilean Chorrillana

Chilean Chorrillana

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Bar food
  • Method: Stove-cooked
  • Cuisine: Chilean


Classic Chilean bar food.



  • 300 grams of top sirloin
  • 1 medium yellow onion, washed, peeled
  • 1 tablespoon tomato paste, optional
  • 1 lb of frozen french fries potatoes  ready to fry
  • 3 eggs
  • salt, pepper, oil, merkén
  • oil for frying


  1. Heat the oil for frying. It must reach a temperature of 180C or 350F. Use a thermometer because cold oil spoils the frying.
  2. Cut the meat into long slices against the grain to obtain a more tender steak.
  3. Chop the onion into thin half-moons.
  4. Heat a large or two medium skillets over medium-high heat. Add a tablespoon of oil, cover the entire bottom, and place the meat strips without overlapping—season with salt, pepper, and Merken. Let cook for 3 minutes, without touching. Turn the meat over and season again and cook for two minutes. Remove the beef to a plate and cover to keep warm.
  5. Put the potatoes to fry. They will take about 10 minutes, stir from time to time.
  6. In the same skillet (unwashed), add a teaspoon of oil and the chopped onion, stir well. Let cook a couple of minutes, add the tomato paste, mix well, and cook for 5 minutes. Lower the heat to medium and add the eggs, stir and cook. Take off the heat before the eggs are ready, so they finish cooking with the pan’s heat.
  7. Remove the potatoes to a bowl covered with absorbent paper towels. Add salt and pepper.
  8. To serve: place a bed of French fries, top with the scrambled eggs with the onion, and finish with the meat.

Keywords: Chorrillana, chilean food