התמונה להמחשה בלבדPortuguese prego with green piri-piri
A refined interpretation of a Portuguese classic featuring premium beef fillet medallions seared to perfection and nestled within a crisp ciabatta roll. The dish is elevated by a handcrafted green piri-piri sauce, blending the heat of jalapeños with fresh aromatic herbs for a bold, balanced bite suited for a sophisticated lunch.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Rub 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.
- 2To 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.
Nutrition
- Calories
- 296
- Protein
- 6.8g
- Carbs
- 2.9g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To ensure the steak in the bun is tender and easy to bite, pound the meat thin with a meat mallet before giving it a quick sear in a scorching hot pan. For a milder, kid-friendly version, remove the seeds from the chili peppers in the piri-piri sauce, or swap some of them for green bell pepper.
Culinary reasoning
A refined interpretation of a Portuguese classic featuring premium beef fillet medallions seared to perfection and nestled within a crisp ciabatta roll. The dish is elevated by a handcrafted green piri-piri sauce, blending the heat of jalapeños with fresh aromatic herbs for a bold, balanced bite suited for a sophisticated lunch.