Sabana Recipes

Steps:

• Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
• Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
• Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

Steps:

• Place the beans and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat.
• Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and saute until lightly golden. Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving.
• To flatten the steaks, coat four 15 x 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat). Flatten each one 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 x 10 inches. It will take about 5 minutes per steak.
• Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak.
• Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately.

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.

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

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.