Prego rolls

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Ingredients

  • 200g 4 portions of rump steak (each)
  • 30ml olive oil
  •  freshly ground black pepper
  • 5ml 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
  • 1ml ground paprika
  • 125ml dry white wine
  •  salt and freshly ground black pepper to season
  •  freshly ground black pepper

Method

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 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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