Prego Roll
A classic Portuguese steak sandwich featuring juicy marinated skirt steak topped with garlic butter and fresh parsley, served on toasted Portuguese rolls. Perfect for a hearty lunch or casual dinner.
Ingredients
- •6 cloves garlic cloves
- •1 tablespoon packed flat-leaf parsley leaves
- •1 pinch kosher salt
- •8 tablespoons unsalted butter
- •1 pound skirt steak
- •5 cloves garlic cloves
- •8 sprigs parsley
- •¼ cup soy sauce
- •¼ cup olive oil
- •4 rolls Portuguese rolls
- •½ cup garlic butter
Cooking Instructions
- 1.
Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.
10 min
- 2.
Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.
15 min
- 3.
In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.
8 min
- 4.
Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in color.
5 min
- 5.
On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.
5 min