Sabana Chimichurri Salad
- Chimichurri Dressing:
- 1 teaspoon chopped garlic
- 1/4 teaspoon red chili flakes
- 1 tablespoon chopped parsley
- 3 ounces red wine vinegar
- 8 ounces olive oil
- Sabana Salad:
- 1/2 pound white mushrooms, cleaned and quartered
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/4 cup red wine vinegar
- 2 bunches watercress, washed and stems trimmed
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 small jicama, peeled and julienned
- 2 (8-ounce) beef tenderloin fillets
- 2 teaspoons vegetable oil
- 2 eggs
- 1 tablespoon butter
- Salt and freshly ground black pepper
In a small bowl, whisk together the garlic, red chili flakes, parsley, red wine vinegar, salt and olive oil. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and deglaze the pan with red wine vinegar. Remove from heat and cool. Meanwhile, in a large bowl, mix together the washed watercress, carrots, red bell peppers, jicama and the cooled mushrooms.
To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each piece with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. (It takes about 5 minutes per steak.)
Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and brush both sides with Chimichurri Dressing. Sear, 1 at a time, in the hot pan, 1 to 2 minutes per side.
Melt butter in a small hot skillet. Crack the eggs in the pan and season with salt and pepper. Cook eggs sunny side up.
To serve, put a steak on a large serving plate. Toss salad to coat with the remaining Chimichurri dressing and place over the steak. Slide a fried egg on top of each and serve.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Mary Sue Milliken and Susan Feniger
Recipe courtesy of Robert Irvine