Sabana means sheet in Spanish, referring to the paper-thin piece of steak. This recipe has been adapted from Diana Kennedy’s The Art of Mexican Cooking.
- 6 beef fillet steaks (120gm each)
- 2 tbsp vegetable oil
- 250 gm dried red kidney beans
- ½ cup lard
- 1 small onion, finely chopped
- 1 long red chilli, finely chopped
- 1 long green chilli, finely chopped
- 1 tbsp lime juice
- 1For refried beans, combine beans, 1 tbsp lard and half the onion in a large saucepan and cover with cold water. Bring to the boil, reduce heat to medium and simmer for 1½ hours or until beans are tender, then season to taste with sea salt. Remove from heat and stand for 30 minutes to cool slightly. Heat remaining lard in a heavy-based frying pan over medium-high heat, add remaining onion and cook for 5 minutes or until soft. Drain beans and add to pan, then, using a fork, mash to a coarse paste. Cook beans, stirring occasionally, for 3-4 minutes or until mixture becomes a thick paste and season to taste with sea salt and freshly ground black pepper.
- 2For mule-drivers’ sauce, combine ingredients in a bowl, season to taste with sea salt and set aside.
- 3Place a piece of steak between 2 pieces of Go-between (see note) or into a clean plastic bag and, using a meat mallet, pound to 2mm thick. Remove Go-between and repeat with remaining steaks.
- 4Heat oil in a large heavy-based frying pan over high heat. Sear steaks for 1-2 minutes each side and season to taste. Serve immediately with refried beans, drizzled with mule-drivers’ sauce.
Go-between is sturdy, heat-resistant plastic available from supermarkets.