Portuguese Prego with Green Piri-Piri

Ingredients

• 2 smallbeef fillet steaks, thin-cut; approx 150g each
• 1 clovegarlic (for marinade), rubbed over the steaks
• 2 tbspolive oil (for marinade)
• 1 tbspsherry vinegar (for marinade)
• fresh parsley stalks (for marinade)
• 2ciabatta rolls, halved and toasted
• 2 handfulsrocket (arugula), for the sandwich
• fresh basil (for green sauce)
• fresh parsley (for green sauce)
• 1jalapeño (for green sauce)
• 1 tbspvinegar (for green sauce)
• 2scallions (for green sauce), chopped
• garlic (for green sauce)
• caster sugar (for green sauce), approx 1/2 tsp

Method

1. 1

   Rub the garlic clove over both steaks. Place in a ziplock bag with the olive oil, sherry vinegar and parsley stalks. Bash the steaks a few times with a rolling pin to tenderise. Marinate for 1–2 hours.

2. 2

   Make the green piri-piri sauce: blend the basil, parsley, jalapeño, vinegar, scallions, garlic, sugar and 1 tbsp water together until as smooth as possible. This makes more than needed — keeps for a week in the fridge.

3. 3

   Heat a griddle or heavy frying pan to high. Brush the garlic and parsley off the steaks and season well. Sear for 2 minutes each side for medium-rare. Rest on a plate.

4. 4

   Place the ciabatta halves cut-side down on the plate to soak up the resting juices.

5. 5

   Slice the steaks and stuff into the rolls with rocket and a generous spoon of the green sauce.