Portuguese prego with green piri-piri

📝 Ingredients

• 1 clove garlic crushed
• 2 small (about 150g each) rump steaks all fat trimmed
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• a few flat-leaf parsley stalks
• 2 ciabatta rolls lightly toasted
• 2 rocket handfuls
• a small handful basil leaves
• a small handful flat-leaf parsley leaves
• 1 jalapeño roughly chopped
• 1 tbsp sherry vinegar
• 2 spring onions chopped, including green bits
• ½ a clove garlic roughly chopped
• ½ tsp caster sugar

👨‍🍳 Instructions

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.
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.
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.
4. Slice the steaks then stuff into the rolls with the green sauce and rocket.