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Portuguese Steak Sandwich with Green Basil/Parsley Pesto is a dad worthy sandwich on Father's Day.

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.


  • 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


  • 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


  • 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

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