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.