Steak Prego Roll
Prep time: 25 mins /Cook time: 20 mins /Serves: 2
You will need:
2x 200g ribeye steaks
2 fresh bay leaves (optional)
Floury Portuguese rolls
Sliced red onion
Sliced ripe tomato
For the peri-peri sauce:
4-6 small chillies, stems removed
Juice and zest of 1 large lemon
150-200ml olive oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
30ml white vinegar
4-5 sprigs of fresh thyme, woody stalks discarded
Coarse ground sea salt, to taste
Season each steak with salt and pepper and press a bay leaf into the meat.
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.
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.