Lime-Poblano Sabana Steak

We serve this at Blue Mesa with our Potato Chile Tart and Black Beans.

Serves 6

• 6 (8-ounce) beef tenderloin fillets
• 1 bunch scallions, sliced thin diagonally
• ½ cup finely diced red bell pepper
• ½ cup finely diced poblano pepper
• ½ cup finely diced yellow bell pepper
• 5 tablespoons vegetable oil (total)
• juice of 3 limes
• kosher salt, to taste
• black pepper, to taste

To prepare steaks, coat 12 sheets of parchment paper (15x15) or plastic wrap with ½ tsp. of oil each. Sandwich each tenderloin between the sheets (oiled side facing the meat) and flatten each with a mallet. Use steady strokes from the center out until you have a very thin oval (14x10). (This takes several minutes per steak.)

Preheat a lightly oiled large non-stick skillet or cast-iron pan. Peel the paper off the steaks and season both sides with salt and pepper. Sear each steak for about 1 minute per side over a high heat. Repeat until all steaks are cooked. Place one steak on each serving plate.

In a sauté pan, heat 2 tablespoons of oil and cook vegetables and lime juice over medium-high heat for 3-4 minutes. Season. Vegetables should be slightly crispy. Sprinkle vegetable mixture over steak and serve.