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1
In a small hot skillet, saute the mushrooms in olive oil.
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2
Add the chopped garlic and then deglaze the pan with red wine vinegar.
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3
Remove from the heat and cool.
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4
Meanwhile, in a large bowl, mix together the watercress, carrot, red bell pepper, and jicama.
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5
Add the cooled mushrooms and toss lightly to combine.
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6
Set aside.
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7
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.
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8
Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat).
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9
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.
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10
It should be thin like a blanket, hence the name sabana.
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11
This process takes about 5 minutes per steak.
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12
Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat.
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13
Peel the paper off the steaks and brush both sides with the Chimichurri Dressing.
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14
Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side.
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15
The cooking time will not be long because the steaks have been pounded so thin.
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16
Melt the butter in a small hot skillet.
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17
Crack the eggs into the pan and season with salt and pepper, to taste.
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18
Cook eggs sunny side up.
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19
To serve, place 1 steak on a large serving plate.
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20
Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak.
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21
Slide a fried egg on top of each and serve.
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22
1 teaspoon chopped garlic
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23
1/4 teaspoon red chili flakes
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24
1 tablespoon chopped parsley
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25
3 ounces red wine vinegar
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26
8 ounces olive oil
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27
Salt
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28
In a small bowl, whisk together all ingredients.
