Sabana Chimichurri Salad

'Saban' describes the blanket thin shape of the beef fillet in this lush salad by Mary Sue Milliken and Susan Feniger; made with the Mexican turnip, jicama
Sabana Chimichurri Salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the Chimichurri dressing:

  • 1 tsp garlic, chopped
  • 0.25 tsp dried red chilli flakes
  • 1 tbsp parsley, chopped
  • 75 ml red wine vinegar
  • 200 ml olive oil
  • 1 pinches salt, to taste

For the salad:

  • 225 g button mushrooms, cleaned and quartered
  • 2 tbsp olive oil
  • 1 tsp garlic, chopped
  • 75 ml red wine vinegar
  • 2 bunches watercress, washed and stems trimmed
  • 1 carrots, peeled and cut into thin sticks
  • 1 red bell pepper, cut into thin sticks
  • 1 small jicama, peeled and cut into thin sticks
  • 2 fillets beef tenderloin, 225g each
  • 2 tsp vegetable oil
  • 2 eggs
  • 1 tbsp butter
  • 1 pinches fine sea salt and freshly ground black pepper

Tips and Suggestions


Use cucumbers instead of jicama if none is available.

Method

1. For the dressing, whisk together the garlic, chilli, parsley, red wine vinegar, olive oil and salt.

2. In a small pan on a medium hob, heat the olive oil. Add the mushrooms and sauté for about 2-3 minutes. When the mushrooms are cooked, add the chopped garlic. Pour the red wine vinegar into the pan and reduce till there is no more liquid in the pan. Remove from heat and cool.

3. In a large bowl, mix together the watercress, carrots, red bell peppers, jicama and the cooled mushrooms.

4. Flatten the steaks by coating four 15 x 12-inch sheets of parchment paper with half a teaspoon of vegetable oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet until the steak is a thin oval of about 14 x 10 inches.

5. Preheat a lightly oiled very large non-stick frying pan. Peel the paper off the steaks and brush both sides with the dressing. Sear the steaks in the hot pan, one at a time for 1 to 2 minutes per side.

6. Melt the butter in a small frying pan on a medium hob. Crack eggs in the pan and season with salt and pepper. Cook eggs sunny side up, should take about 2 minutes.

7. 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.

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