Pebre with Aji Cacho de Cabra

Ingredients

• 1 Tablespoon All-Purpose Flour
• 1/2 Cup Packed Cilantro Leaves
• 1 Tablespoon Kosher Salt
• 2 Ripe Tomatoes, cored and chopped
• 1 Tablespoon Granulated Goat's Horn Chile
• 1/2 Cup Olive Oil
• 6 Tablespoons White Vinegar
• 3 Cloves Of Garlic, minced
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Granulated Sugar
• 1/4 Cup Red Wine Vinegar
• 2 Ribeye Steaks (8-10 Ounces Each), trimmed
• 6 Medium Potatoes, washed and sliced into fries
• 2 Medium Onions, peeled and thinly sliced
• 1 Tablespoon Red Wine
• 1 Tablespoon Butter
• 6 Large Eggs
• 2 Quarts Neutral Cooking Oil