Portuguese prego with green piri-piri
Beef fillet marinated with garlic, olive oil, vinegar, and parsley, grilled and served on ciabatta with a bright green piri-piri sauce and rocket.
Pasos
- 1
Marinate the steaks: rub garlic over the beef fillet, place in a bag with olive oil, sherry vinegar and parsley stalks; mix well, then bash with a rolling pin and refrigerate for 1–2 hours.
- 2
Make the green sauce: blend all sauce ingredients with 1 tablespoon water until smooth. The sauce yields extra and will keep for a week in an airtight jar.
- 3
Cook the steaks: heat a griddle or frying pan to high. Remove garlic and parsley stalks from the steaks, season well. Sear for 2 minutes on each side, then rest. Toast the ciabatta halves cut-side down to soak up juices.
- 4
Slice the steaks and fill the rolls with the green sauce and rocket.
