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Prego steak rolls

Prego roll

Ingredients 15
Servings 4
Time 10 min


  • 200
    4 portions of rump steak (each)
  • 30
    olive oil
  • freshly ground black pepper
  • 5
  • 1
    packet of rocket leaves
  • 4
    Portuguese rolls
  • For the marinade
  • 15
  • 2
    onion, chopped
  • 1
    red pepper, finely chopped
  • 10
    plump cloves garlic, sliced
  • 15
    ground paprika
  • 125
    dry white wine
  • 1
    tin tomato purée
  • freshly ground black pepper


20 min
To prepare the marinade
Heat the oil and saute the onion with the red pepper until soft and caramelised.
Add the garlic and stir-fry for 1 min.
Add the paprika and chilli and cook for 2 mins until fragrant. (You can use 1 chilli if you don't want it to be too hot.)
Add the tomato purée and the white wine and cook for a further 10 minutes to reduce and cook off the alcohol.
Marinate the meat in the cooled marinade for at least two hours or, preferably, overnight.

Remove the steak from the marinade and fry it in the olive oil, in a hot frying pan, until done to your preference.
Season with salt and freshly ground black pepper.
Remove the meat from the pan, keeping it warm.
Add the marinade to the pan along with the sugar and cook until the sauce starts to thicken.
Season to taste.
Place a piece of steak and some rocket leaves in each bread roll, and top with a spoonful of sauce.

Chef tip: Use flattened chicken breasts for a chicken version.

Read more on: shallow-fry beef

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