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
- Heat the oil for frying. It must reach a temperature of 180C or 350F. Use a thermometer because cold oil spoils the frying.
- Cut the meat into long slices against the grain to obtain a more tender steak.
- Chop the onion into thin half-moons.
- 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.
- Put the potatoes to fry. They will take about 10 minutes, stir from time to time.
- 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.
- Remove the potatoes to a bowl covered with absorbent paper towels. Add salt and pepper.
- 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