The Prego Roll 🥩

By Andy Cooks · 30 min

Ingredients

Instructions

1. Sprinkle half the garlic over the steaks with the bay leaves, then pound lightly to flatten the steaks and infuse them.
2. In a shallow tray, combine the chillies, parsley, oregano, tomato paste, peri peri sauce and lemon juice, and season with salt.
3. Add the steaks and toss to coat well, then refrigerate for at least 30 minutes.
4. Mix the remaining garlic and the butter in a small bowl, season with a little salt, and set aside.
5. Heat the oil in a heavy-based frying pan over medium-high heat.
6. Cook the steaks for 3-4 minutes, turning, until well browned and medium-rare. Set aside to rest.
7. Reduce the heat to medium and add the marinade to the pan. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, until thickened to a sauce consistency.
8. Lightly toast the rolls on a grill pan, spread them with the garlic butter, thinly slice the steaks, pile them onto the rolls and drizzle with the sauce.

Summarized from Andy Cooks's video. Watch it for the details.

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