Directions

1. For the peri-peri sauce, blitz up all the ingredients except the salt in a liquidiser, adding a little more olive oil if too thick. Season with salt to taste and set aside. Baste the steaks with the peri-peri sauce and sear or braai the steaks over high to medium heat for 2-3 minutes per side for medium rare. Leave the meat to rest for 10 minutes and if desired, slice into strips.
2. Assemble the prego rolls by halving the Portuguese rolls and spreading a little of the remaining peri-peri sauce over the top half. Pile the sliced red onion and tomato on top of the steak, close up the roll and serve with lots of napkins and a few glasses of Alto Shiraz.