Portuguese prego with green piri-piri


  • 1 clove Garlic
  • 2 small Beef Fillet
  • 2 tbs Olive Oil
  • 1 tbs Vinegar
  • Leaves Parsley
  • 2 Ciabatta
  • 2 handfulls Rocket
  • Small bunch Basil Leaves
  • Small bunch Parsley
  • 1 Jalapeno
  • 1 tbs Vinegar
  • 2 chopped Spring Onions
  • 1/2 Garlic
  • 1/2 tsp Caster Sugar



Rub 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.


To 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.


Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.


Slice the steaks then stuff into the rolls with the green sauce and rocket.