Portuguese prego with green piri-piri
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Ingredients
- 1 clove garlic, crushed
- 2 small (about 150g each) rump steaks, all fat trimmed
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- a few flat-leaf parsley stalks
- 2 ciabatta rolls, lightly toasted
- 2 rocket, handfuls
GREEN PIRI-PIRI SAUCE
- a small handful basil leaves
- a small handful flat-leaf parsley leaves
- 1 jalapeño, roughly chopped
- 1 tbsp sherry vinegar
- 2 spring onions, chopped, including green bits
- ½ a clove garlic, roughly chopped
- ½ tsp caster sugar
Method
- STEP 1
Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.
- STEP 2
To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.
- STEP 3
Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.
- STEP 4
Slice the steaks then stuff into the rolls with the green sauce and rocket.
