Prego Rolls

The Prego Roll is of Portuguese descent. On the streets of Lisbon you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices.

Ingredients

  • 200
    g
    4 portions of rump steak (each) or 4 chicken breasts
  • 30
    ml
    olive oil
  • freshly ground black pepper
  • 5
    ml
    sugar
  • 1
    packet of rocket leaves
  • 4
    Portuguese rolls
  • For the marinade
  • 15
    ml
    oil
  • 1
    onion – chopped
  • 1
    red pepper – finely chopped
  • 6
    plump cloves garlic – sliced
  • 1
    ml
    ground paprika
  • 125
    ml
    dry white wine
  • salt and freshly ground black pepper to season
  • freshly ground black pepper

Method

20 min
To prepare the marinade: Heat the oil and saute the onion with the red pepper until soft. Add the garlic and stir-fry for another minute.

Add the paprika and white wine and set aside to cool. Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight.

Remove the steak/chicken from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference.
Season with salt and freshly ground black pepper. Remove the meat from the pan, keeping it warm.

Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken. Season to taste.

Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.

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