Portuguese prego with green piri-piri Recipe (Ready in 70 Min)

If you've got beef fillet, parsley and ciabatta, you're most of the way to this Portuguese beef: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.
To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.
Heat a griddle or frying pan to high.
Brush away the garlic and parsley stalks from the steaks and season well.
Sear the steaks for 2 minutes on each side then rest on a plate.
Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.
Slice the steaks then stuff into the rolls with the green sauce and rocket.

You'll use: Frying pan / skillet · Pan · Blender

Tips & common questions

How long does Portuguese prego with green piri-piri take to make?

About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.