Portuguese Prego Steak Sandwich

Portuguese prego with green piri-piri

  • serves 2
  • Easy

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



  • garlic 1 clove, crushed
  • rump steaks 2 small (about 150g each), all fat trimmed
  • olive oil 2 tbsp
  • sherry vinegar 1 tbsp
  • flat-leaf parsley stalks a few
  • ciabatta rolls 2, lightly toasted
  • rocket 2, handfuls


  • basil leaves a small handful
  • flat-leaf parsley leaves a small handful
  • jalapeño 1, roughly chopped
  • sherry vinegar 1 tbsp
  • spring onions 2, chopped, including green bits
  • garlic ½ a clove, roughly chopped
  • caster sugar ½ tsp


  • 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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Nutritional Information

  • Kcals 636
  • Fat 29.9g
  • Saturates 8.6g
  • Carbs 46.7g
  • Sugars 4.3g
  • Fibre 4.2g
  • Protein 42.8g
  • Salt 1g