PortugueseMain course
Portuguese prego with green piri-piri
A classic Portuguese steak sandwich, this prego features thinly sliced beef fillet, a bright green piri-piri sauce, and fresh rocket, all tucked into toasted ciabatta. The beef marinates briefly with garlic, olive oil, and sherry vinegar, then gets a quick sear on a hot griddle. As the steak rests, the ciabatta halves toast in the pan juices, picking up all those savory bits. The piri-piri sauce blends up easily and can be stored for up to a week, making this a quick assembly once the steak is cooked.
Method
4 steps · 43 min total
- 01
Marinate the Steaks
Rub the 1 clove garlic all over the beef fillets. Transfer the steaks to a sandwich bag, then add the 2 tablespoons olive oil, 1 tablespoon vinegar, and parsley stalks.
Smoosh everything around to coat the beef, then use a rolling pin to bash the steaks a few times, just to tenderize them slightly. Let them marinate for at least 1 hour, or up to 2 hours.
- 02
Blend the Piri-Piri Sauce
To make the green sauce, combine all the sauce ingredients in a blender with 1 tablespoon water. Whizz until the mixture is as smooth as you can get it. This recipe makes more sauce than you'll need for four sandwiches, but it keeps well for up to a week in an airtight jar.
