La Sabana (The Sheet)

Title:
La Sabana (The Sheet)

Yield:
1 Servings

Categories:
Mexico,
Beef




Ingredients:





          Jim Vorheis


     6 oz Slice filet mignon, about 1


          -1/2 to 3 inches wide


   1/8 ts Fresh lime juice,


          -approximately


          Sea salt


          Freshly ground pepper






 Place the beef between two sheets of plastic wrap and pound, pushing it


 outward as you go, to a rough oval shape.  Fold into a package and pound


 out again to the required size.  Peel off the top plastic wrap and replace


 with wax paper.  Turn meat over and replace second sheet of plastic with


 wax paper; set aside until ready to use.


 


 Heat a griddle.  When very hot, grease lightly.  Remove top paper. Sprinkle


 the exposed side of the meat with lime juice and salt and pepper and lay it


 face down, with the aid of the paper, on the griddle. Strip off the bottom


 paper.  Cook for about 2 seconds, flip the meat over with two spatulas so


 it will not break in the middle, and cook for 2 seconds more. Serve


 immediately, flat if possible, on a large plate with refried beans, and


 fresh salsa of your choice.


 


 The Art of Mexican Cooking From the collection of Jim Vorheis


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip