-
1
In a small bowl, whisk together the garlic, red chili flakes, parsley, red wine vinegar, salt and olive oil.
-
2
In a small hot skillet, saute the mushrooms in olive oil.
-
3
Add the chopped garlic and deglaze the pan with red wine vinegar.
-
4
Remove from heat and cool.
-
5
Meanwhile, in a large bowl, mix together the washed watercress, carrots, red bell peppers, jicama and the cooled mushrooms.
-
6
To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil.
-
7
Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat).
-
8
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.
-
9
It should be thin like a blanket, hence the name sabana.
-
10
(It takes about 5 minutes per steak.)
-
11
Preheat a lightly oiled very large nonstick skillet or cast iron pan.
-
12
Peel the paper off the steaks and brush both sides with Chimichurri Dressing.
-
13
Sear, 1 at a time, in the hot pan, 1 to 2 minutes per side.
-
14
Melt butter in a small hot skillet.
-
15
Crack the eggs in the pan and season with salt and pepper.
-
16
Cook eggs sunny side up.
-
17
To serve, put a steak on a large serving plate.
-
18
Toss salad to coat with the remaining Chimichurri dressing and place over the steak.
-
19
Slide a fried egg on top of each and serve.
-
20
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
