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This classic South African dish has its roots in Portugal. It gets its’ name from the Portuguese word for nail (Prego) because we literally hammer the garlic into the steaks.

South Africans like it a little spicier, so I’ve added peri-peri to this version.

The sauce which comes from cooking the steak and reducing the marinade is known as “Prego sauce”. The best bread rolls to use are the floury kaiser type.

The meat takes only a few minutes to cook so get everything ready to go. The steak rolls should be eaten warm and enjoyed with an ice-cold beer.

You can substitute skinless, boneless chicken breasts in place of the steak.

Saboroso (translation- Yummy) xxx Chef MM

CLICK PLAY TO WATCH THE YOUTUBE VIDEO

Prego Roll – Chef Melissa Mayo

Portuguese Prego Steak Rolls Prego* 6 x 1/2 inch thick fillet steaks * 4 bay leaves* 6 cloves of garlic finely chopped* ½ bottle white wine* 6 whole pepperc…

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Prego Steak Roll

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE PREGO

  • 6 x 1/2 inch thick fillet steaks
  • 4 bay leaves
  • 6 cloves of garlic finely chopped
  • ½ bottle white wine
  • 6 whole peppercorns
  • 2 TBS peri-peri /sambal chili paste
  • 1 tsp cumin
  • Coarse salt
  • ½ stick/ 4 TBS butter (can substitute with ½ cup olive oil)
  • 6 Portuguese bread rolls

FOR THE SALAD

  • 8 vine ripe tomatoes cut into wedges
  • ½ red onion cut into slivers
  • A handful of Italian Parsley chopped
  • 1/3 cup olive oil
  • 1/3 cup white vinegar
  • Coarse salt and black pepper to taste

Instructions

Place the steaks on a board and top with the chopped garlic cloves. Cover with some plastic wrap and hammer them with a mallet until they are about a ½ inch thick. Season with coarse salt.

In a bowl combine the white wine, bay leaves, peppercorns, peri-peri, and cumin. Whisk together to combine. Add the steaks and marinate steaks for a few hours or overnight.

Remove the steaks from the refrigerator 2 hours before cooking to bring them to room temp.

Slice the tomato into wedges and the red onion into thin slivers. Place in a bowl and top with olive oil, vinegar, salt, pepper, and fresh Italian parsley. Toss to coat.

Heat a grill pan on high heat. Add ½ a stick of butter. Remove steaks from the marinade and pat them dry. Cook for 2-3 minutes a side depending on the desired level of doneness. Set aside to rest

Add the remaining marinade to the grill pan and reduce by half so it forms a thick sauce. Add the steak back to the pan.

Dip one-half of the roll in the sauce. Top with a steak and the bun and slice the sandwich in half. Serve alongside the salad

SERVES 6

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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