Steak with Prego Sauce is a traditional Portuguese version for the classic dish of steaks cooked with a spicy sauce that can be served on their own or stuffed into breads. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Steak with Prego Sauce.
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This is the Portuguese version of the spicy sauce used to prepare prego steaks in South Africa and across Portuguese-speaking Africa.
Ingredients:
2 rump steaks
4 tbsp butter
2 tbsp Piri-Piri paste (Sambal Oelek or Harissa will work as well)
200ml Dry red wine (preferably Portuguese).
4 Bay leaves
6 black Peppercorns
6 Garlic cloves, slivered
1 Onion, finely chopped
Salt, to taste
2 Portuguese rolls, to serve
Method:
Place the meat on a wooden surface. Sprinkle with the slivered garlic, and then cover with cling film.
Bash the meat with a tenderising mallet until it has softened.
Place a heavy-based frying pan over medium heat. Once hot add the butter. As soon as the butter has melted and is foaming, add the meat to the pan and fry until nicely browned on both sides.
Remove the steaks from the pan set aside to keep warm and rest.
Add the finely-chopped onion to the oil remaining in the pan. Fry for about 6 minutes, or until starting to brown.
Now add the remaining ingredients. Continue cooking until the sauce is reduced by a half.
You can either arrange the steaks on plates and pour the sauce over to serve.
If you want to serve as spicy prego steaks, slice the steaks thinly, pile the meat in split Portuguese rolls, spoon over the spicy sauce, close the rolls and serve.
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