Portuguese prego with green piri-piri (Portuguese Beef)

STEP 1

Rub the garlic over the fillets, then put them in a sandwich bag and add the olive oil, sherry vinegar and parsley stems. Flatten everything and then use a rolling pin to pound the fillets a few times. Leave it on for 1-2 hours.

STEP 2

To make the sauce, place all the ingredients in a blender with 1 tablespoon of water and blend until as smooth as possible. This will make more than you will need for the recipe, but will keep for a week in an airtight jar.

STEP 3

Heat a griddle or frying pan over high heat. Remove the garlic and parsley stems from the fillets and season well. Sear the fillets for 2 minutes on each side and then let them rest on a plate. Place the ciabatta halves on the plate, toasted side down, to absorb the juice.

STEP 4

Cut the fillets into slices and fill the buns with the green sauce and arugula.

foods：
1 clove of garlic
2 small beef steaks
2 tablespoons olive oil
1 tablespoon vinegar
parsley leaves
2 ciabattas
2 handfuls of rocket
Small bunch of basil leaves
Parsley in small bunch
1 jalapeno
1 tablespoon vinegar
2 chopped chives
1/2 Garlic
1/2 teaspoon powdered sugar