Portuguese prego with green piri-piri

Alright, let's get started by rubbing the garlic all over the steaks. You want to really press it in so those lovely garlicky flavors start to soak into the meat. Then, pop the steaks into a sandwich bag and pour in the olive oil, sherry vinegar, and those fragrant parsley stalks. Next, squish everything around in the bag so the steaks get nicely coated. Here's a fun little trick , grab a rolling pin and gently bash the steaks a few times right inside the bag. This helps tenderize the meat and let the flavors really work their magic. Once that's done, just leave the bag to marinate for about 1 to 2 hours. If you can, the longer the better, but even an hour will make a difference!

While the steaks are marinating, let's whip up that gorgeous green piri piri sauce. Throw all the sauce ingredients into a blender along with a tablespoon of water to help it blend smoothly. Then blitz everything until you get a nice, smooth sauce. This might make a bit more than you need right now, but that's okay because this sauce keeps really well in an airtight jar for up to a week. It's perfect for spicing up other dishes, too, so go ahead and taste it , it should be fresh, zesty, and with just the right kick.

Now, time to heat up your griddle or frying pan. Crank that heat up to high because you want a really good sear on the steaks. Before cooking, brush off the garlic and parsley stalks from the steaks , they've done their job in the marinade and won't need to go into the pan. Don't forget to season the steaks well with salt and pepper at this point. Once your pan is smoking hot, place the steaks in and sear them for about 2 minutes on each side. You're looking for a lovely crust on the outside while keeping the inside juicy and tender. Once cooked, take the steaks off the heat and let them rest on a plate , this resting step is super important to keep all those delicious juices locked in. While the steaks are resting, place the ciabatta halves toasted side down on the same plate so they soak up any of those amazing steak juices.

Finally, slice up your rested steaks into thin, juicy strips. Then stuff those tasty slices into the ciabatta rolls along with a generous dollop of that vibrant green piri piri sauce and a handful of fresh rocket. The peppery rocket adds a fresh crunch that's just perfect with the spicy sauce and tender beef. And there you have it , a delicious Portuguese prego sandwich that's bursting with flavor and ready to be devoured. Enjoy every bite!