Portuguese prego with green piri-piri

Story behind the dish

Imagine strolling through the vibrant streets of Portugal, where the scent of sizzling steaks mingles with the fiery aroma of piri-piri peppers. This dish, a Portuguese prego dressed with zesty green piri-piri sauce, captures the spirited essence of seaside cafés and bustling markets. It’s a sandwich that’s both simple and packed with bold flavors—a celebration of bold, smoky, and fresh tastes in every bite.

Preparing this at home feels like a mini getaway, bringing the warmth of Portuguese flavors right to your kitchen table. Whether you’re feeding friends or treating yourself to a hearty lunch, this recipe promises a satisfying explosion of flavor with each delicious component.

Ingredients

• 1 clove garlic
• 2 small beef fillets (about 8 oz or 225 g total)
• 2 tablespoons olive oil (30 ml)
• 1 tablespoon sherry vinegar (15 ml)
• Leaves of parsley
• 2 ciabatta rolls
• 2 handfuls rocket (arugula)
• Small bunch basil leaves
• Small bunch parsley
• 1 jalapeño pepper
• 1 tablespoon sherry vinegar (15 ml)
• 2 spring onions, chopped
• 1/2 garlic clove
• 1/2 teaspoon caster sugar

Step-by-step

1. Rub the whole garlic clove over the steaks to infuse them with flavor. Place the steaks in a sandwich bag and add the olive oil, sherry vinegar, and parsley stalks. Smoosh everything together to coat well, then gently bash the steaks a few times with a rolling pin to tenderize. Marinate for 1-2 hours.
2. To prepare the green piri-piri sauce, combine all ingredients—japapeño, basil, parsley, spring onions, garlic, sugar, and vinegar—in a blender with 1 tablespoon (15 ml) water. Whizz until smooth. This sauce can be stored in an airtight jar for up to a week and makes more than needed.
3. Heat a griddle or frying pan over high heat. Remove the garlic and parsley stalks from the steaks and season the meat well. Sear each steak for about 2 minutes per side for a perfect medium-rare doneness. Rest the steaks on a plate. Toast the ciabatta halves (with the cut side down) on the same plate to absorb juices.
4. Slice the rested steaks into strips. Stuff them into the toasted ciabatta rolls, then generously spoon the vibrant green piri-piri sauce over the meat. Top with fresh rocket and serve immediately for a taste of Portugal’s fiery, fresh, and smoky flavors.

Chef’s tips & serving ideas

• For an extra punch, add a splash of lemon juice to the green sauce before serving.
• Serve these hearty sandwiches with some crunchy Spanish fries or a cooling side salad to round out the meal.

Closing thoughts

This Portuguese prego with green piri-piri is more than just a sandwich—it’s a celebration of bold flavors wrapped in warm, crusty bread. The smoky char of the steak combined with the fresh, fiery sauce creates a dish that’s both comforting and exciting. Perfect for relaxed weekends or quick weeknight dinners, it invites you to bring a piece of Portugal into your home and enjoy its spirited culinary traditions.