Portuguese Prego Roll
Experience the bold and irresistible flavors of a classic **Portuguese Prego Roll**, a beloved street food that combines tender marinated beef with vibrant seasonings. Juicy rump steak is infused with a flavorful marinade of garlic, olive oil, red wine vinegar, paprika, and bay leaf, ensuring every bite is packed with robust Portuguese-inspired tastes. Grilled to perfection and served on freshly toasted Portuguese rolls, these sandwiches are layered with crisp lettuce, juicy tomato slices, a dollop of peri-peri sauce for a touch of heat, and a hint of butter for added richness. Perfect for a quick lunch or a casual dinner, this recipe is an easy way to bring the authentic flavors of Portugal into your kitchen. Ready in just 30 minutes (plus marinating time), these rolls promise a delightful crunch and a savory meaty goodness in every bite.
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Recipe Information
Ingredients
- 400 grams beef rump steak
- 3 tablespoons olive oil
- 4 cloves cloves garlic
- 2 tablespoons red wine vinegar
- 1 whole bay leaf
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 whole Portuguese bread rolls
- 2 tablespoons butter
- 2 tablespoons peri-peri sauce
- 4 leaves lettuce leaves
- 1 medium tomato
Instructions
Slice the garlic cloves finely.
In a large bowl, combine olive oil, garlic, red wine vinegar, bay leaf, paprika, salt, and black pepper to create a marinade.
Place the beef rump steaks in the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
Remove the steak from the refrigerator and let it sit at room temperature for about 15 minutes.
Heat a large skillet or grill pan over medium-high heat.
Add the steaks to the pan and cook for about 3-4 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the pan and let them rest for a few minutes before slicing thinly.
Meanwhile, slice the tomato and ready the lettuce leaves.
Warm the Portuguese bread rolls in the oven or on a grill for a few minutes until slightly crispy.
Slice the rolls open and spread a small amount of butter on each side, followed by a drizzle of peri-peri sauce, if desired.
Layer the sliced steak onto the rolls, topping with lettuce leaves and tomato slices.
Serve the prego rolls immediately, enjoying them warm.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.7 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
