Portuguese prego with green piri-piri

Name: Portuguese prego with green piri-piri
Yield: 2
Cuisine: Portuguesa
Ingredients: 2 tablespoons Olive oil; 0.5 Garlic; 1 tablespoon Vinegar; 1 Jalapeno; bunches Parsley; 0.5 teaspoons Caster Sugar; 2 Rocket; 2 Spring Onions; bunches Basil; 2 Beef Fillet; 2 Ciabatta

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein25 %33 g
Carbs2 %3 g
Fat73 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	540 kcal	248 kcal
Protein	33 g	15.1 g
Carbs	3 g	1.4 g
Fat	43 g	19.7 g

One serving is about 218 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness45/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Portuguese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Portuguese

Ingredients

2 tablespoons Olive oil
0.5 Garlic
1 tablespoon Vinegar
1 Jalapeno
bunches Parsley
0.5 teaspoons Caster Sugar
2 Rocket (handfulls)
2 Spring Onions (chopped)
bunches Basil
2 Beef Fillet (small)
2 Ciabatta

Instructions

Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.
To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.
Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.
Slice the steaks then stuff into the rolls with the green sauce and rocket.