Lunch · Portuguese

Portuguese Prego with Green Piri-Piri

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 14, 2026

A prego is Portugal's answer to the steak sandwich: quick-seared beef fillet tucked into toasted ciabatta with a punchy sauce. This green piri-piri version swaps the usual chili heat for a bright, herby jalapeno sauce that soaks right into the bread. It comes together fast once the steak has had its quick marinade.

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Portuguese Prego with Green Piri-Piri

Why you'll love this

  • A restaurant-quality steak sandwich you can make at home in minutes.
  • The green piri-piri sauce is bright, fresh, and totally addictive.
  • Just a few minutes of active cooking after the marinade.
  • Makes extra sauce for eggs, chicken, or roasted veggies all week.

EveryDayMeal recipe

Portuguese Prego with Green Piri-Piri

Prep
15m
Cook
5m
Total
100m
Serves
2
Level
Easy

Ingredients

  • 2 beef fillet steaks, small
  • 1 garlic clove, for rubbing
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar (or red wine vinegar)
  • a few parsley stalks
  • 2 ciabatta rolls, split
  • 2 handfuls arugula
  • to taste salt and pepper
  • small bunch fresh basil leaves
  • small bunch fresh parsley
  • 1 jalapeno
  • 1 tablespoon vinegar
  • 2 scallions, chopped
  • 1/2 garlic clove
  • 1/2 teaspoon granulated sugar

Equipment

  • Griddle pan or heavy skillet
  • Blender
  • Rolling pin
  • Zip-top bag
  • Sharp knife

Instructions

  1. Rub the whole garlic clove all over both steaks, then drop them into a zip-top bag with the olive oil, sherry vinegar, and parsley stalks. Squish everything together and use a rolling pin to bash the steaks a few times, which tenderizes them and helps the marinade sink in. Let them sit for 1 to 2 hours.
  2. Make the green piri-piri by adding the basil, parsley, jalapeno, vinegar, scallions, garlic, sugar, and 1 tablespoon of water to a blender. Blend until as smooth as you can get it, scraping down the sides as needed, so you end up with a bright, pourable herb sauce. This makes more than you need and keeps for a week in a sealed jar.
  3. Heat a griddle pan or heavy skillet over high heat until it is really hot, which gives you a good sear. Brush the garlic and parsley stalks off the steaks and season them well with salt and pepper. Sear for about 2 minutes per side for medium-rare, then move to a plate to rest so the juices redistribute.
  4. Lay the split ciabatta cut-side down on the same plate to soak up the resting juices, then toast lightly if you like. Slice the rested steaks thin, pile into the rolls with a good spoonful of green sauce and a handful of arugula, and serve right away.

Tips from the kitchen

  • Get the pan screaming hot before the steak goes in. A weak sear means gray meat instead of a crisp brown crust.
  • Let the steak rest a few minutes before slicing so the juices stay in the meat and not on the cutting board.
  • Slice the beef thin and against the grain for the most tender bite in every mouthful.

Estimated nutrition per serving: 540 cal · 38g protein · 42g carbs · 24g fat

Make it your own

  • Swap arugula for baby spinach or thinly sliced tomato.
  • Use flat iron or sirloin steak if fillet is out of your budget.
  • Add a fried egg on top for a heartier version.

Storing & make-ahead

The green piri-piri sauce keeps in an airtight jar in the fridge for up to a week. Cooked steak is best eaten fresh, but leftovers can be sliced cold into a salad the next day.

Good to know

Can I skip the marinade time?
You can, but even 30 minutes helps the flavor and the rolling pin bash tenderizes the meat. A full 1 to 2 hours is best.
How hot is the green sauce?
It is mild to medium. Remove the jalapeno seeds for less heat, or add a second pepper if you want a kick.
What can I use instead of ciabatta?
Any sturdy roll works, like a Portuguese papo seco, a kaiser roll, or a small baguette.
What's the best doneness for the steak?
Two minutes per side over high heat gives medium-rare on a thin fillet. Add a minute per side if you prefer it more done.

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