Portuguese prego rolls

By Faeza
05 July 2016

Image: eskort Image: eskort


For the marinade

¦ 60ml (4 tablespoon)

sunflower oil

¦ 1 red onion, chopped

¦ 1 red pepper, finely


¦ 4 cloves garlic, crushed

¦ 3ml (½ teaspoon)

ground paprika

¦ 5ml (1 teaspoon) sugar

¦ 1 bay leaf

¦ 5ml (1 teaspoon)

dry oregano

¦ 125ml (½ cup) beef stock

¦ salt and freshly

ground black pepper

¦ 4 x 200g portions

rump steak

¦ 45ml (3 teaspoons)

sunflower oil

¦ 1 packet of rocket

leaves or watercress

¦ 4 Portuguese rolls


To prepare the marinade; heat the oil and sauté onion, red pepper and garlic until soft.

Add paprika, sugar and stock and set aside to cool.

Marinate the meat in the cooled marinade for at least two hours or,

preferably, overnight.

Remove steak from marinade and fry in hot oil until done to your preference.

Remove the meat from the pan, keeping it warm.

Add the marinade to the pan, 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.