Check out our vibrant and punchy Portuguese steak sandwich. This hearty yet simple sandwich recipe is served all over Portugal – the green pesto like "piri-piri" sauce, although not traditional, gives a massive flavor boost.
Ingredients
1 garlic clove, crushed
2 small steaks (about 1/3 pound each), all fat trimmed
2 tbsp olive oil
1 tbsp sherry vinegar
flat-leaf parsley
2 ciabatta rolls, lightly toasted
2 handfuls Arugula
GREEN PIRI-PIRI SAUCE
basil leaves a small handful
flat-leaf parsley leaves a small handful
1 jalapeño, roughly chopped
1 tbsp sherry vinegar
2 chopped scallion onions, including green ends
½ a clove garlic, chopped
½ tsp sugar
Instructions
Rub the garlic over the steaks then put in a sandwich bag and pour in the olive oil, sherry vinegar and parsley. Mix 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 mix 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 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 fill into the rolls with the green Piri-Piri sauce and arugula
Servers 2
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