Sabana Chimichurri 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 filets
- 2 teaspoons vegetable oil
- Chimichurri Dressing, recipe follows
- 1 tablespoon butter
- 2 eggs
- Salt and freshly ground black pepper
In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and then deglaze the pan with red wine vinegar. Remove from the heat and cool. Meanwhile, in a large bowl, mix together the watercress, carrot, red bell pepper, and jicama. Add the cooled mushrooms and toss lightly to combine. Set aside.
To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic wrap or parchment paper with 1/2 teaspoon of vegetable oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each steak 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. This process takes about 5 minutes per steak.
Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat. Peel the paper off the steaks and brush both sides with the Chimichurri Dressing. Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side. The cooking time will not be long because the steaks have been pounded so thin.
Melt the butter in a small hot skillet. Crack the eggs into the pan and season with salt and pepper, to taste. Cook eggs sunny side up.
To serve, place 1 steak on a large serving plate. Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak. Slide a fried egg on top of each and serve.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
In a small bowl, whisk together all ingredients.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Susan Feniger and Mary Sue Milliken
Recipe courtesy of Robert Irvine
Recipe courtesy of Robin Miller