Portuguese prego with green piri-piri

What you need

Ingredients

Measured for 2 servings.

• 5 gGarlic
• 200 gBeef Fillet
• 30 mlOlive Oil
• 15 mlVinegar
• 20 gParsley
• 2 pcs (approx. 200 g)Ciabatta
• 30 gRocket
• 20 gBasil Leaves
• 20 gParsley
• 1 pcs (approx. 14 g)Jalapeno
• 15 mlVinegar
• 30 gSpring Onions

Make it

Method

1. 01

   For the steak marinade, rub 200 g beef fillet in two small steak pieces with about half of the 5 g crushed garlic. Mix with 30 ml olive oil, the first 15 ml vinegar and the first 20 g parsley (mainly stalks) in a covered dish. Refrigerate for at least 60 minutes; this passive hour is included in the 95-minute total. Keep the remaining garlic, parsley and vinegar for the sauce.

2. 02

   Blend the 20 g basil, the second 20 g parsley leaves, 14 g jalapeño, 30 g chopped spring onions, remaining garlic and second 15 ml vinegar with a spoonful of water into a green sauce; no extra oil or sugar is included. Lift the steaks from the marinade, removing herb stalks. Heat a heavy pan until hot and sear about 2 minutes per side, using the measured marinade oil in the pan rather than adding new oil. Continue as needed until the thickest steak reaches 63°C, then rest on a clean plate for 3 minutes. Warm or toast the two 100 g ciabatta rolls.

3. 03

   Slice the rested beef and divide it, the 30 g rocket and all measured green sauce between the two rolls. The nutrition estimate counts the entire 30 ml olive-oil ingredient even though oil left behind in the marinade or pan may make actual intake lower; the two sandwiches are the two servings.