SERVED WITH A SIDE SALAD
MARINATED PREGO STEAKS
4TBSPS OLIVE OIL
SEA SALT AND BLACK PEPPER
1/2 RED ONION
85G MOZZARELLA CHEESE
JUICE OF 1 LEMON
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
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.