Portuguese prego with green piri-piri

Method6 steps

1. 1

   Step 1: Rub only the crushed marinade garlic (1) over both trimmed rump steaks (2 small). Put the actual steaks in a food-safe sandwich bag with all the marinade olive oil (2 tbsp), only the tablespoon marinade sherry vinegar (1 tbsp) and the separate few parsley stalks. Press the bag contents together, then tap the actual steaks a few times with a rolling pin to flatten slightly.

   Uses 1 garlic clove for marinade, crushed · 2 small rump steaks, about150 g each, fat trimmed · 2 tbsp olive oil for marinade · 1 tbsp sherry vinegar for marinade · A few flat-leaf parsley stalks for marinade

2. 2

   Step 2: Seal the actual steak bag, place in a dish and refrigerate for one to two hours. Keep all the separate green-sauce ingredients free from raw-beef contact.

   Marinate steaks in refrigerator · 120 minUses Both actual steaks with their marinade

3. 3

   Step 3: Blend only the separate green-sauce basil leaves, parsley leaves, chopped jalapeño (1), tablespoon sauce sherry vinegar (1 tbsp), both chopped spring onions (2), half sauce garlic clove and half teaspoon caster sugar with the tablespoon sauce water (1 tbsp) until as smooth as possible. Keep this actual clean sauce refrigerated in a clean covered jar. Use what you need for the sandwiches and keep any unused clean sauce cold for prompt use.

   Uses 1 small handful basil leaves for green sauce · 1 small handful flat-leaf parsley leaves for green sauce · 1 jalapeño, roughly chopped for green sauce · 1 tbsp sherry vinegar for green sauce · 2 spring onions, chopped including green parts for sauce · ½ garlic clove, roughly chopped for green sauce · ½ tsp caster sugar for green sauce · 1 tbsp water for blending green sauce

4. 4

   Step 4: Heat a heavy frying pan over high heat. Remove the actual steaks from the bag, brush off the spent marinade garlic and parsley stalks and discard the loose raw-beef marinade. Season both actual drained steaks with salt and black pepper.

   Uses Only both actual drained steaks, discard the spent contact marinade · Salt for steaks, to taste · Black pepper for steaks, to taste

5. 5

   Step 5: Sear the actual steaks in the hot frying pan for about two minutes on each side as an initial guide, continuing as needed until the thickest part reaches63°C. Transfer to a clean plate and rest for at least three minutes. Meanwhile split and lightly toast both ciabatta rolls (2), then put their actual toasted cut faces down on the clean cooked-steak plate to soak up the rested cooked-meat juices.

   Initial two-sided steak pan sear before doneness check and rest · 4 minUses Both actual prepared steaks · 2 ciabatta rolls, split and lightly toasted in step5

6. 6

   Step 6: Slice both actual rested cooked steaks. Fill the two actual toasted juice-soaked rolls with the sliced steak, some of the actual clean green piri-piri sauce and the two handfuls washed and dried rocket. Serve the two sandwiches immediately.

   Uses Both actual rested steaks and both prepared rolls · Some actual clean sauce for sandwiches; retain unused sauce separately · 2 handfuls rocket for sandwiches