PREGO STEAK ROLLS
PREGO STEAK ROLLS
Category
All Recipes
Around the World
A masterpiece of garlic, smoke and spice. It's a bold, saucy bite that brings the taste of the Mediterranean straight to your kitchen. Quick and impossible to resist.
Persons
4
Ingredients
- Ingredients:
- 1kg Chalmar Beef Prego Steaks
- Prego Sauce
- 45ml Olive Oil
- 4 Cloves Garlic (finely chopped)
- Pinch of Salt
- 120ml Tomato Puree
- 2 tsp Origanum
- 2 Tbsp Smoked Paprika
- 1/2 Tbsp Chilli Flakes
- 1 Tbsp Sugar
- 1 Tbsp White Wine Vinegar
- Juice of half a Lemon
- To Serve:
- 4-6 Portuguese Rolls
- Mayonnaise
- Lettuce/Rocket
- 200 Roasted Cherry Tomatoes (optional
Instructions
- Method:
- Heat the olive oil in a pan over medium heat. Add the garlic and a pinch of salt and sauté for about 2 minutes, until softened but not browned.
- Stir in the tomato purée and bring to a gentle simmer before adding the origanum, smoked paprika, chilli flakes, sugar and white wine vinegar.
- Simmer for about 3-4 minutes to reduce and thicken the sauce.
- Squeeze over the lemon juice and stir through. Taste the sauce and add a dash more seasoning if necessary. Remove from the heat and let it cool completely.
- Once cooled, arrange the Chamar Beef Prego steaks on a platter and brush both sides generously with the Prego sauce. Allow to marinade for 30 minutes.
- Prepare your braai with a low grid and fiery hot coals to ensure the prego steaks sear beautifully and cook fast.
- Braai the steaks for 2–3 minutes per side for medium-rare. Remove from the heat and allow the meat to rest for 5 minutes.
- Serve in Portuguese rolls with a slather of good mayonnaise, lettuce/rocket, and throw in some roasted cherry tomatoes if you are feeling fancy.
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