Sabana Chimichurri Salad Recipes

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)

Steps:

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

SABANA DE POLLO (PINK TACO RESTAURANT)

Steps:

• Using a plastic bag, place in the middle the chicken breast with a touch of olive oil and pound the breast until paper thin.
• Brush oil from the chimichurri on the chicken breast and cook on the flat grill, both sides
• Place the sabana in a plate and spread the black beans (is recommended to use homemade beans if not use any good quality can beans) evenly adding the cheese (use a blend of Monterrey, Oaxaca and Cotija cheese, available in any major store) on the top, melt the cheese in the cheese melter or oven 350 degrees.
• Add the chimichurri to the sabana covering all the cheese
• Add the Pico de Gallo in the middle of the sabana and topped with the onions and the chile Serrano
• Serve Rice on the side
• Cooking time is not accurate as I have not prepared this recipe, but I have eaten it at Pink Taco. The website that provided the recipe did not include cooking time: http://www.kvbc.com/global/story.asp?S=5728672.

?SABANA? CHIMICHURRI SALAD

Steps:

• 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.

SABANA CHIMICHURRI SALAD

Steps:

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