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 stems (for marinade)
• 2ciabatta rolls, halved and toasted
• 2 handfulsarugula, 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)
• 1/2 tspsuperfine sugar (for green sauce)
• salt, to taste
• black pepper, to taste

Method

1. 1

   Rub the garlic clove over both steaks and put them in a zip-top bag with the olive oil, sherry vinegar and parsley stems. Pound them a few times with a rolling pin to tenderize them, then leave them in the fridge to marinate for 1 to 2 hours.

2. 2

   While the steaks marinate, blend the basil, parsley, jalapeño, vinegar, scallions, garlic, sugar and 1 tbsp of water until as smooth as possible. It makes more than you need and keeps for a week in the fridge.

3. 3

   Heat a griddle or heavy skillet over high heat. Brush the garlic and parsley off the steaks, season with salt and pepper and sear for 2 minutes a side for medium-rare, then rest them on a plate.

4. 4

   While the steaks rest, toast the ciabatta halves cut side down in the hot pan for about a minute, then press them onto the plate to soak up the resting juices.

5. 5

   Slice the steaks and stuff them into the rolls with arugula and a generous spoonful of the green sauce.

Nutrition per serving