Chorrillana

Ingredients

• 2 pcs Onion
• 2 pcs Egg
• 2 pcs Garlic
• 0.75 tsp Merkén
• 1 tsp Sweet Paprika
• 0.5 tsp Cumin
• 12 g Cilantro
• 4.333333333333333 tbsp Olive Oil
• 1.0833333333333333 tbsp Kosher Salt
• 1.25 tsp Black Pepper
• 1 tsp Red Wine Vinegar
• 300 g Beef Sirloin
• 3 pcs Potato

Method

1. Cut {potato} into thick fries, thinly slice {onion}, finely chop {garlic}, roughly chop {cilantro}, and pat {beef_sirloin} dry so it browns instead of steaming. Season {beef_sirloin} with {kosher_salt}, {black_pepper}, {cumin}, and {sweet_paprika}.
2. Toss {potato} with {olive_oil} and {kosher_salt}, spread on a large tray without crowding, and roast at high heat until deeply golden outside and fluffy in the center, turning once for even color.
3. Heat {olive_oil} in a large skillet over medium heat, add {onion} with {kosher_salt}, and sweat until soft and sweet. Add {garlic}, then bloom {merken} for a brief moment until fragrant. Splash in {red_wine_vinegar} and cook until the pan smells rounded and the onions are lightly jammy.
4. Heat {olive_oil} in the same skillet over medium-high heat. Sear {beef_sirloin} in a single layer, working in batches if needed, until browned at the edges and just cooked through. Return all {beef_sirloin} to the pan with the onions and toss so the juices glaze the meat.
5. Heat a thin film of {olive_oil} in a nonstick skillet over medium heat and fry {egg} with a pinch of {kosher_salt} until the whites are set and the yolks stay runny.
6. Pile {potato} onto a warm platter, spoon over the beef and onions, top with {egg}, then finish with {cilantro}, a pinch of {merken}, and a final taste of {black_pepper} for freshness and heat.