PREGO ROLLS

SERVED WITH A SIDE SALAD

Prego Rolls are Portuguese in origin, made with steak, crusty bread and lashings of peri peri sauce.  As a change from the normal recipe, we use marinated pork in this recipe – the bun is the key.  If you live close to a Portuguese bakery, go there and grab a few pillowy rolls. If that’s not an option, any other soft roll will do—just make sure it’s got a crisp enough outer crust to hold in all those steak juices.
HANDS-ON TIME

10 MINUTES

TOTAL TIME

20 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

MARINATED PREGO STEAKS
BROWN ONIONS
1TSP SUGAR
4TBSPS OLIVE OIL
2TBSPS BUTTER
SEA SALT AND BLACK PEPPER
SALAD
LETTUCE
2 TOMATOES
1 CUCUMBER
1/2 RED ONION
KALAMATA OLIVES
GREEN PEPPER
85G MOZZARELLA CHEESE
OLIVE OIL
JUICE OF 1 LEMON

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

For the caramelised onion;  heat a glug (about 2tbsps) of olive oil with a generous knob of butter in a heavy-based saucepan and add the onions.  Season with salt and the sugar to speed up the caramelization process.  Fry, stirring occasionally, until softened and golden brown.

For the steaks; heat a heavy based flat pan or griddle pan or BBQ until hot and sear the meat over high heat until nicely charred on one side before turning to cook the other side.  Cook to your preference.

Slice the rolls in half and place on a griddle pan or under a hot grill in the oven to warm.  Lightly butter the buns (optional).

Remove the steaks from the pan, place onto the prepared rolls to rest and season with salt; top with onions and squash together with the other half of the roll.

For the salad;  place all of the ingredients in a large bowl, lightly season, then serve with your prego roll to mop up all of those beautiful juices.

 

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