Portuguese prego with green piri-piri
Portuguese *prego* sandwiches deliver tender beef fillet marinated in garlic and piri-piri, then grilled to juicy perfection and piled onto crusty rolls. The sharp heat of green piri-piri cuts through the richness of the meat, while a splash of sherry vinegar adds bright, tangy depth—no accidental substitutions needed. A quick pounding with a rolling pin ensures the beef stays fork-tender, making each bite effortlessly satisfying. This bold, garlicky sandwich is a handheld masterpiece worth every minute of prep.
Ingredients
- Garlic1 clove
- Beef Fillet2 small
- Olive Oil2 tbs
- Vinegar1 tbs
- ParsleyLeaves
- Ciabatta2
- Rocket2 handfulls
- Basil LeavesSmall bunch
- ParsleySmall bunch
- Jalapeno1
- Vinegar1 tbs
- Spring Onions2 chopped
- Garlic1/2
- Caster Sugar1/2 tsp
Nutrition
Directions
- 1
STEP 1
- 2
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.
- 3
STEP 2
- 4
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.
- 5
STEP 3
- 6
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.
- 7
STEP 4
- 8
Slice the steaks then stuff into the rolls with the green sauce and rocket.
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