Prego rolls are Portugese in origin, made with steak, crusty bread and lashings of peri peri sauce.  Peri Peri has become something of a national condiment in South Africa.  In this recipe, we don’t use the birds eye chilli, but if you want to turn up the heat a bit, you are more than welcome to use a bit more chilli.

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food4four onion marmelade

crusty bread

minute steaks



olice oil


food4four prego marinade

red onion


white vinegar

sea salt and ground black pepper


Prepare all your ingredients.

For the salad; place the sliced the tomato the red onion slivers in a bowl.  Drizzle with olive oil, vinegar, salt and pepper and toss to combine.  Sprinkle with parsley.    

Horizontally cut the bread in half.

For the prego sauce; remove your steak from the marinade, pat dry, BUT keep the marinade.  In a small pan add the marinade to the pan along with the tomatoes and cook for 10 minutes until broken down, add the sugar (optional), and cook until the sauce starts to thicken.  Remove the bay leaves and season to taste.  

For the steak;  heat olive oil and butter in a griddle pan over high heat until hot.  Fry the steak until done to your preference. (Do not over fry meat as you will warm the meat again in the hot marinade sauce.  Season with salt and freshly ground black pepper.  Remove the meat from the pan, turn down the heat and rest the meat for a while.  Add the Prego sauce to the pan, heat the sauce to simmer (not boiling).  Add the steaks back to the pan.  Dip the half roll, cut side in the sauce, then spread with some onion marmalade (optional).  Place some rocket leaves on each roll.  Place a piece of steak onto the rocket leaves, and top with a spoonful of sauce.  Serve alongside the salad.


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