Sabana Chimichurri Salad
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Garlic (chopped)90 g
Red Wine Vinegar2 bunches
Watercress (washed and stems trimmed)1 small
Jicama (peeled and julienned)2 tsps
Vegetable Oil1 tbsp
Butter2
Eggs1
Salt1 tsp
Red Chili Flakes1 tbsp
Parsley (chopped)Directions:
1
In a small hot skillet, saute the mushrooms in olive oil
2
Add the chopped garlic and then deglaze the pan with red wine vinegar
3
Remove from the heat and cool
4
Meanwhile, in a large bowl, mix together the watercress, carrot, red bell pepper, and jicama
5
Add the cooled mushrooms and toss lightly to combine
6
Set aside
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
8
Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat)
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
10
It should be thin like a blanket, hence the name sabana
11
This process takes about 5 minutes per steak
12
Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat
13
Peel the paper off the steaks and brush both sides with the Chimichurri Dressing
14
Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side
15
The cooking time will not be long because the steaks have been pounded so thin
16
Melt the butter in a small hot skillet
17
Crack the eggs into the pan and season with salt and pepper, to taste
18
Cook eggs sunny side up
19
To serve, place 1 steak on a large serving plate
20
Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak
21
Slide a fried egg on top of each and serve
22
In a small bowl, whisk together all ingredients