Prego steak rolls
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 Prego steak rolls
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Calories
839 kcal
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Course
Main Course, Snacks
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Cuisine
Portuguese
Prego steak rolls
Description
The Prego steak rolls recipe combines seared rump steaks cooked to medium doneness with a rich sauce made by reducing red wine, garlic, chili, and tomato until it thickens into a paste-like consistency. The sauce adds a depth of flavor with mild heat and acidity. The steak is rested after cooking to retain juiciness and then placed inside bread rolls toasted with garlic-infused olive oil. Adding onion marmalade or chutney brings a sweet contrast that complements the savory meat and spicy sauce.
The sandwich blends tender, juicy steak with vibrant, complex notes from the homemade sauce, rounded out by the crispy crust and soft crumb of the toasted rolls. The garlic oil used for toasting transfers flavor into the bread, enhancing each bite. This dish can be adapted by swapping steak with thin-sliced, tenderized chicken breast cooked thoroughly for a lighter variation.
Homemade sauce takes some time but can be substituted with store-bought Prego or peri-peri sauces when convenient. This recipe lends itself to flexibility depending on protein choice and available condiments while preserving its distinctive combination of flavors.
Ingredients
For the steak
- 1 tablespoon olive oil
- 2 rump steak or any steak of your choosing
- salt to taste
For the Prego sauce
- 1 tablespoon olive oil
- 4 tablespoons red wine
- 1 garlic minced, clove
- ½ red chili pepper finely chopped
- 150 grams tomato fresh, or from a can, chopped
- salt to taste
- black pepper to taste
For the rolls
- 2 bread rolls
- 1 tablespoon olive oil
- 1 garlic minced, clove
- 2 tablespoons onion marmalade any flavour of your choosing, or chutney
Instructions
To cook the steaks
- Heat the tablespoon of olive oil over a medium-high heat in a frying pan. Add the steaks and fry until they're done to your liking. As a guide, 2 minutes on one side and 4 minutes on the other side will give you a medium-done steak. This will depend on the thickness of the steak and the heat setting.You can also cook the steaks on the barbeque.
- Season the steaks to taste. Cover with foil and set aside to rest.
To make the Prego sauce
- Heat the tablespoon of olive oil over a medium heat. Add the red wine, minced garlic and chopped chilli. Fry for 20 seconds. Add the tomatoes and season to taste.
- Turn the heat to low and cook until the sauce is significantly reduced, more 'paste'-like and has a deep, dark red colour.
- Transfer the sauce to a bowl. Wipe out the pan with a piece of kitchen paper before toasting the bread.
To toast the bread rolls
- Slice the rolls in half horizontally.
- Heat the tablespoon of olive oil over a medium high heat. Add the minced garlic and stir it through the oil.
- Place the four bread roll halves cut side down into the pan. Move them around to soak up all the garlicky oil. Toast until light golden brown and crispy - about 1-2 minutes.
Assemble the Prego rolls
- Spread one tablespoon of onion marmalade or chutney onto the bottom half of each roll.
- Add the steak.Top the steaks with the Prego sauce. You can now add some rocket or salad leaves if you wish. Finish off with the top halves of the rolls.
Notes
- For a chicken version, tenderize breast meat thinly and cook longer to ensure doneness.
- Store-bought Prego or peri-peri sauces can be used to save time instead of making the sauce from scratch.
- The rolls are toasted with garlic-oil for flavor; onion marmalade adds a sweet element contrasting the spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Prego steak rolls
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 33g | 11% |
| Protein | 50g | 100% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 138mg | 46% |
| Sodium | 367mg | 15% |
| Potassium | 889mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 26mg | 29% |
| Calcium | 88mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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