Considering how awesome it tastes, this is a very straight forward recipe and I suggest you simply learn it of by heart. It will save you a lot of time and effort as in future you won’t need to find a Portuguese restaurant every time you crave a steak prego roll.
For the rolls:
1 sachet of instant yeast
2 teaspoons (10ml) sugar
1/2 teaspoon salt
1 cup luke warm water
olive oil (1 tot for the dough and more to cover the bottom of your no.10 potjie)
For the steaks:
4 steaks like rump or sirloin, 150–200 g each(as they need to ft onto rolls; buying bigger steaks and slicing them into pieces also works)
4 lettuce leaves
Jan Braai peri-peri sauce (you can also attemt to make your own, the original recipe is in the book called Fireworks)
- Mix the flour, yeast, sugar and salt together.
- Add the water little by little, checking the form of the dough, sometimes you will need less than 1 cup of water. Add the tot of oil.
- Knead the bread with both hands until soft and elastic, dust flour over the rolls and form into rolls.
- Pour olive oil in your potjie and place the flour dusted dough balls into the potjie and place in a warm place so they can rise, about 30 minutes.
- Place the potjie over low heat with more coals on top of the potjie lid, Bake the rolls for about 30 minutes until done. Check with a skewer to see if the rolls are cooked inside
- Gently pound each steak with a meat mallet to make it tender and better able to absorb the marinade. As you will eat the steak straight from the roll, you want it nice and soft so the average set of teeth can bite clean through it.
- Place the steaks in a marinating bowl and pour some of the peri-peri sauce over them. Flip them over using a tool like a spoon and get some sauce on the other sides of the steaks as well. You want to coat both sides of each steak but it is not necessary for the steaks to swim in the sauce.
- Cover the bowl and place in a cool place like a fridge. Go and light the fre.
- Slice the rolls, butter them and place two slices of tomato and one lettuce leaf in each.
- When the coals are ready, and they must be hot to very hot, braai the steaks until medium rare. For a thin 150 g steak this could take about 5minutes.
- Remove the steaks from the grid and place one in each of the prepared rolls.
- Let your guests add extra peri-peri sauce until their prego is as hot as they like it.AND …For this meal those vacuum-packed portions of supermarket rump and sirloin steaks are perfect. They usually come in portions over 300 g so buy one or more of those and slice them into the desired num-ber of piece
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