Portuguese prego with green piri-piri

A vibrant Portuguese-style steak sandwich: thinly pounded beef fillet with garlicky, tangy green piri-piri, fresh herbs and peppery rocket in crusty ciabatta — bright, spicy and perfect for a hearty lunch.

Ingredients

Main

1 pcs garlic clove
2 pcs beef fillet (small)
2 tbsp olive oil
1 tbsp vinegar
parsley leaves
2 pcs ciabatta
2 handfuls rocket
basil leaves (small bunch)
parsley (small bunch)
1 pcs jalapeno
1 tbsp vinegar (for sauce)
2 pcs spring onions chopped
0.5 pcs garlic (for sauce)
0.5 tsp caster sugar

Directions

Rub the garlic over the steaks then put in a sandwich bag and add olive oil, sherry vinegar and parsley stalks; smoosh everything together and bash the steaks a few times with a rolling pin; leave for 1-2 hours.
To make the sauce put jalapeno, basil leaves, small bunch parsley, vinegar, chopped spring onions, half garlic clove, caster sugar and 1 tbsp water into a blender and whizz until as smooth as possible.
Heat a griddle or frying pan to high; brush away the garlic and parsley stalks from the steaks and season well; sear the steaks 2 minutes on each side then rest on a plate; put the ciabatta halves onto the plate toasted-side down to soak up juices.
Slice the steaks and stuff into the ciabatta rolls with the green sauce and rocket.