The perfect Portuguese dish when you’re in a rush, Chef! Prego-coated steak slices are nestled between two halves of an airy Portuguese roll, with its signature slightly-crisp crust. Sided with a refreshing feta, tomato, cucumber & greens salad.
Beef Steak Prego
Beef Steak Prego
with a Portuguese roll & side salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Cucumber
- Danish-style Feta
- Free-Range Beef Rump
- Green Leaves
- Portuguese Roll
- Portuguese Rolls
- Prego Sauce
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PREGO STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Place the slices in a bowl and toss through the prego sauce.
ON A ROLL
Halve the roll and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
SIMPLE SALAD
In a bowl, toss together the rinsed green leaves, the diced cucumber & tomato, the drained feta, a drizzle of olive oil, and seasoning. Set aside.
DINNER IS DONE!
Serve up a toasted roll with the prego sirloin slices. Side with the dressed salad. Cheers, Chef!
Free-Range Beef Rump - 160g
Prego Sauce - 50ml
Portuguese Roll - 1
Green Leaves - 20g
Cucumber - 50g
Tomato - 1
Danish-style Feta - 20g
PREGO STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Place the slices in a bowl and toss through the prego sauce.
ON A ROLL
Halve the rolls and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SIMPLE SALAD
In a bowl, toss together the rinsed green leaves, the diced cucumber & tomato, the drained feta, a drizzle of olive oil, and seasoning. Set aside.
DINNER IS DONE!
Serve up a toasted roll with the prego sirloin slices. Side with the dressed salad. Cheers, Chef!
Free-range Beef Rump - 320g
Prego Sauce - 100ml
Portuguese Rolls - 2
Green Leaves - 40g
Cucumber - 100g
Tomato - 1
Danish-style Feta - 40g
PREGO STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Place the slices in a bowl and toss through the prego sauce.
ON A ROLL
Halve the rolls and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SIMPLE SALAD
In a bowl, toss together the rinsed green leaves, the diced cucumber & tomato, the drained feta, a drizzle of olive oil, and seasoning. Set aside.
DINNER IS DONE!
Serve up a toasted roll with the prego sirloin slices. Side with the dressed salad. Cheers, Chef!
Free-range Beef Rump - 480g
Prego Sauce - 150ml
Portuguese Rolls - 3
Green Leaves - 60g
Cucumber - 150g
Tomatoes - 2
Danish-style Feta - 60g
PREGO STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-3 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. Place the slices in a bowl and toss through the prego sauce.
ON A ROLL
Halve the rolls and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SIMPLE SALAD
In a bowl, toss together the rinsed green leaves, the diced cucumber & tomato, the drained feta, a drizzle of olive oil, and seasoning. Set aside.
DINNER IS DONE!
Serve up a toasted roll with the prego sirloin slices. Side with the dressed salad. Cheers, Chef!
Free-range Beef Rump - 640g
Prego Sauce - 200ml
Portuguese Rolls - 4
Green Leaves - 80g
Cucumber - 200g
Tomatoes - 2
Danish-style Feta - 80g
Woolies Products in this dish
