A vibrant and punchy Portuguese prego sandwich. This simple steak sandwich recipe is served all over Portugal
Ingredients
- 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
GREEN PIRI-PIRI SAUCE
- 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
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.
