Olive Magazine
Portuguese Prego Steak Sandwich

Portuguese prego with green piri-piri

Published: May 13, 2018 at 12:01 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 2

Check out our vibrant and punchy Portuguese prego sandwich. This simple steak sandwich recipe is served all over Portugal – the green piri-piri, although not traditional, gives a massive flavour boost

Nutrition:
NutrientUnit
kcal636
fat29.9g
saturates8.6g
carbs46.7g
sugars4.3g
fibre4.2g
protein42.8g
salt1g
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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.

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