Portuguese prego with green piri-piri

Name: Portuguese prego with green piri-piri
Total time: 20 min
Yield: Serves 2
Cuisine: Portuguese
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; 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

Published: May 13, 2018 at 12:01 PM

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Serves 2

Easy

Total time: 20 mins

+ marinating

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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

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Ingredients

Nutrition

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

Nutrition: per serving

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

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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