Prego Roll Recipes

PREGO ROLL

Prego Roll image

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, 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. If there is a Portuguese market near you, you're in luck! If not, look for a soft roll dusted with flour at your local bakery.

Provided by Julia Jaksic

Yield 4 sandwiches

Number Of Ingredients 13

Ingredients

For the garlic butter:
6 garlic cloves
1 tablespoon packed flat-leaf parsley leaves
Pinch of kosher salt
8 tablespoons unsalted butter, at room temperature
For the sandwich:
1 pound skirt steak, trimmed of excess fat
5 garlic cloves
8 to 10 parsley sprigs
1/4 cup soy sauce
1/4 cup olive oil
4 Portuguese rolls
1/2 cup garlic butter

Steps:

For the garlic butter:
Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.
For the sandwich:
Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.
In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.
Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in color.
On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.

PREGO ROLLS (STEAK AND PIRI PIRI SANDWICHES)

Prego Rolls (Steak and Piri Piri Sandwiches) image

These sandwiches are best made by grilling the steak outside, but you can still make this recipe if you don't have an outdoor grill. Just cook the steak in a ripping-hot cast-iron pan (turn on your exhaust fan and open your windows!). Look for Portuguese rolls at your local grocery store (they're usually near the kaiser rolls), and if you can't find them, a soft bread roll like a ciabatta roll or other flour-dusted roll will work well. It's hard to go a day in Mozambique without eating something that's touched with piri piri sauce (sometimes written as peri peri). The sauce, made with chiles, citrus, and oil, is Portuguese in origin, but peri is actually the Swahili word for "chile" and refers to a specific type of chile pepper that is said to have been first cultivated in Africa.

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound skirt steak or flank steak, trimmed of excess fat
1 cup Piri Piri Sauce, recipe follows
4 tablespoons unsalted butter, melted
4 garlic cloves, minced
Pinch of kosher salt
4 Portuguese rolls, halved horizontally
10 red Fresno chiles, stemmed, seeded, and coarsely chopped
2 garlic cloves, minced
One 2-inch knob ginger, peeled and cut into coins
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil
1 tablespoon granulated sugar, plus more as needed
1 teaspoon kosher salt, plus more as needed

Steps:

Place the steak and 1/2 cup of the Piri Piri Sauce in a large resealable plastic bag. Using your hands, rub the sauce all over the steak and then seal the bag. Allow the steak to marinate for as little as 15 minutes at room temperature or put it in the refrigerator and let it marinate for up to 24 hours.
When you're ready to grill the steak, prepare a cast-iron pan, grill pan, or outdoor grill (charcoal or gas, whatever you've got) for medium heat. remove the steak from the marinade (let any excess drip back in the bag and then discard the bag) and place it on the grill. Grill the steak, turning it every so often, until charred in spots and cooked to your liking (about 3 minutes per side for medium-rare). Transfer the steak to a cutting board and allow it to rest for 10 minutes. Keep your grill on for your rolls.
While the steak is resting, mix the melted butter, garlic, and salt together in a small bowl. Spoon the garlic butter over the cut sides of the rolls and grill them on their cut sides until golden brown, about 1 minute. Transfer the rolls to a serving platter, cut-sides up.
Thinly slice the rested steak and divide it among the bottom halves of the rolls. Drizzle each portion with 2 tablespoons of the Piri Piri Sauce (use up the remaining 1/2 cup) as well as some leftover butter, if you have any. Close the sandwiches with the top halves of the rolls. Serve immediately.
In the jar of a blender, combine the chiles, garlic, ginger, lime juice, oil, sugar, and salt and puree until smooth. Season to taste with more salt or sugar if you'd like. Transfer to a jar and store, covered, in the refrigerator for up to 2 weeks.

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