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.
