התמונה להמחשה בלבדPortuguese prego with green piri-piri
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In portuguese prego with green piri-piri, clove Garlic, small Beef Fillet and tbs Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Rub 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.
- 2To 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.
Nutrition
- Calories
- 296
- Protein
- 6.8g
- Carbs
- 2.9g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
For a tender steak sandwich that is easy to eat, flatten the meat thinly with a meat mallet before searing quickly in a very hot pan. For a milder version suitable for children, deseed the chillies in the piri-piri sauce, or replace some with green pepper for a fresh colour.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In portuguese prego with green piri-piri, clove Garlic, small Beef Fillet and tbs Olive Oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.