ELIZE’S PORTUGUESE PREGO ROLLS
Vir die brawes onder julle wat ‘n bietjie “hot” in jou kos (of waar ook al) waardeer… dié een is vir jou😏😏👌
- Marinade:
- 3 tablespoons peri-peri sauce
- ½ cup tomato puree
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 bay leaf
- 2 tablespoons olive oil
- 1 teaspoon sugar, optional
- 1-2 teaspoons salt
- Portuguese rolls:
- 4 Portuguese rolls – store bought Portuguese rolls or make your own https://yourrecipeblog.com/recipes/portuguese-rolls/
- 4 fillet steaks, I prefer fillet and do not flatten them as we prefer medium to rare. You can use sirloin or rump steak, slice in half horizontally to create two thin steaks, alternatively ask your butcher to cut thin steaks for you. Thin them out even more with a meat mallet until they are around 1 cm thick.
- sliced tomato
- sliced onion
- Chilli butter:
- 1 – 2 fresh chillies, finely chopped
- ½ cup butter, room temperature
Combine all the marinade ingredients in a blender and blend until smooth.
Pour the marinade over the steak and allow to marinade for at least 30 minutes and up to 24 hours, covered in the fridge.
To cook the steak, heat a large griddle pan, skillet or outside grill until scorching hot then cook the steaks quickly on both sides until caramelized and cooked to your preference. Remove from the heat and allow to rest for 5 minutes. Cut the steaks into strips, it makes eating the roll easier.
For the chilli butter, combine the chopped chillies and butter and mix well.
To serve, half the bread rolls, while the steaks are resting, toast the cut sides in the same pan till warm and crispy, you want it to suck up the pan juices. Spread the butter on the rolls and top with the steak, sliced tomato and onion.
Add more sauce to your roll. (Store-bought Prego sauce works well)
Photo and recipe: Elize de Kock
