Portuguese prego with green piri-piri


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1 clove Garlic
2 small Beef Fillet
2 tbs Olive Oil
1 tbs Vinegar
Leaves Parsley
2 Ciabatta
2 handfulls Rocket
Small bunch Basil Leaves
Small bunch Parsley
1 Jalapeno
1 tbs Vinegar
2 chopped Spring Onions
1/2 Garlic
1/2 tsp Caster Sugar


STEP 1 Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks.
Smoosh everything together, then use a rolling pin to bash the steaks a few times.
Leave for 1-2 hours.
STEP 2 To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz 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.
STEP 3 Heat a griddle or frying pan to high.
Brush away the garlic and parsley stalks 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.
STEP 4 Slice the steaks then stuff into the rolls with the green sauce and rocket.

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