- 1 teaspoon chopped garlic
- 1/4 teaspoon red chili flakes
- 1 tablespoon chopped parsley
- 3 ounces red wine vinegar
- 8 ounces olive oil
- 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.