Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
?Sabana? Chimichurri Salad
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2001
- Total Fat
- 183
- Saturated Fat
- 39
- Carbohydrates
- 32
- Dietary Fiber
- 14
- Sugar
- 10
- Protein
- 59
- Cholesterol
- 368
- Sodium
- 2273
- Total: 1 hr 24 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 14 min
Ingredients
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
Salt
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
Directions
- 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.