Portuguese prego — seared garlicky beef fillet stuffed into ciabatta with peppery rocket and a punchy fresh green piri-piri sauce. A quick, bold and delicious steak sandwich.
- 2 small Beef Fillet
- 2 tbs Olive Oil
- 2 Ciabatta
- 2 handfulls Rocket
- Small bunch Basil Leaves
- Small bunch Parsley
- 1 Jalapeno
- 1 tbs Vinegar
- 2 chopped Spring Onions
- 1/2 Garlic
- 1/2 tsp Caster Sugar
Video
Preparation
- Rub the garlic over the steaks, then put in a sandwich bag with the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then bash the steaks a few times with a rolling pin and leave for 1–2 hours.
- To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This makes more than you'll need but keeps for a week in an airtight jar.
- Heat a griddle or frying pan to high. Brush the garlic and parsley stalks off the steaks and season well, then sear for 2 minutes on each side and rest on a plate. Put the ciabatta halves on the plate, toasted-side down, to soak up the juices.
- Slice the steaks and stuff into the rolls with the green sauce and rocket.
