Prego Steak Roll
Ingredients
FOR THE PREGO
- 6 x 1/2 inch thick fillet steaks
- 4 bay leaves
- 6 cloves of garlic finely chopped
- ½ bottle white wine
- 6 whole peppercorns
- 2 TBS peri-peri /sambal chili paste
- 1 tsp cumin
- Coarse salt
- ½ stick/ 4 TBS butter (can substitute with ½ cup olive oil)
- 6 Portuguese bread rolls
FOR THE SALAD
- 8 vine ripe tomatoes cut into wedges
- ½ red onion cut into slivers
- A handful of Italian Parsley chopped
- 1/3 cup olive oil
- 1/3 cup white vinegar
- Coarse salt and black pepper to taste
Instructions
Place the steaks on a board and top with the chopped garlic cloves. Cover with some plastic wrap and hammer them with a mallet until they are about a ½ inch thick. Season with coarse salt.
In a bowl combine the white wine, bay leaves, peppercorns, peri-peri, and cumin. Whisk together to combine. Add the steaks and marinate steaks for a few hours or overnight.
Remove the steaks from the refrigerator 2 hours before cooking to bring them to room temp.
Slice the tomato into wedges and the red onion into thin slivers. Place in a bowl and top with olive oil, vinegar, salt, pepper, and fresh Italian parsley. Toss to coat.
Heat a grill pan on high heat. Add ½ a stick of butter. Remove steaks from the marinade and pat them dry. Cook for 2-3 minutes a side depending on the desired level of doneness. Set aside to rest
Add the remaining marinade to the grill pan and reduce by half so it forms a thick sauce. Add the steak back to the pan.
Dip one-half of the roll in the sauce. Top with a steak and the bun and slice the sandwich in half. Serve alongside the salad
SERVES 6
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