Step 1 of 5
Portuguese Prego with Green Piri-Piri
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.
Step 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.
Step 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.
Step 4
Place the ciabatta halves cut-side down on the plate to soak up the resting juices.
Step 5
Slice the steaks and stuff into the rolls with rocket and a generous spoon of the green sauce.
