Portuguese Prego with Green Piri-Piri
Tender flattened fillet steak loaded into toasted ciabatta with punchy homemade green chilli herb sauce.
Ingredients
2 cloves garlic, peeled3 pack
2 small beef fillet steaks2 pack (approx 340g)
2 tbsp olive oil500ml
2 tbsp sherry vinegar250ml
1 small bunch fresh flat-leaf parsley25g
2 ciabatta rolls2 pack
2 handfuls wild rocket60g
1 small bunch fresh basil25g
1 green jalapeño chilli60g
2 spring onions, chopped1 bunch
1/2 tsp caster sugar1kg
Method
- 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.
- 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.
- 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.
- Slice the steaks then stuff into the rolls with the green sauce and rocket.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £6.86 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£16.52 est. · serves 2