Prego Rolls Steak And Piri Piri Sandwiches Food

EASY PORTUGUESE PREGO ROLLS

Steps:

• Combine all the marinade ingredients in a blender and blend until smooth.
• Flatten the steak with a meat mallet until each steak is around 1cm/third of an inch thick.
• Pour the marinade over the steak and allow to marinade for at least 30 minute 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.
• For the chilli butter, combine the chopped chillies and butter and mix well.
• To serve, half the bread rolls and spread on the chilli butter. Top with the cooked steak and add sliced tomatoes and onion.

PREGO ROLL

Steps:

• For the garlic butter:
• Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.
• For the sandwich:
• Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.
• In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.
• Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in color.
• On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.