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Name: Steak Prego Rolls with Piri Piri Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1/2 cup Lime Juice About 4 limes; 1/4 Cup Olive oil; 2 tablespoons Ginger minced; 1 tablespoon Sugar; 10 Red Fresno chilies Stemmed, seeded and coursely chopped; 1 1/4 tablespoons Kosher Salt; 4 tablespoons Butter Melted; 4 Portuguese rolls or split-top dinner rolls

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INGREDIENTS

1/2 cup Lime Juice ; About 4 limes
1/4 Cup Olive oil
2 tablespoons Ginger ; minced
1 tablespoon Sugar
10 Red Fresno chilies ; Stemmed, seeded and coursely chopped
1 1/4 tablespoons Kosher Salt
4 tablespoons Butter ; Melted
4 Portuguese rolls or split-top dinner rolls

Servings

INSTRUCTIONS

1. Process lime juice, oil, ginger, sugar, chiles, 4 teaspoons of the garlic and 1 teaspoon of the salt in a blender until smooth, about 2 minutes, to make piri piri sauce. Set aside.

2. Place steak and ½ cup of the sauce in a large ziplock plastic bag. Seal, and massage steak and sauce together in bag. Let marinate at room temperature 15 minutes or in fridge up to 24 hours.

3. Preheat a gas or charcoal grill to medium (350° to 400°). Remove steak from marinade, letting excess drip off; discard marinade and bag. Place steak on oiled grates; grill, covered, turning occasionally, until charred in spots and cooked until desired doneness, about 3 minutes per side for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Keep grill on for rolls.

4. While steak rests, stir together melted butter, a pinch of salt and 2 teaspoons garlic in a small bowl. Spoon garlic butter evenly over cut sides of rolls. Place rolls, cut sides down, on oiled grates; grill, uncovered, until golden brown, about 1 minute. Transfer rolls to a platter.

5. Thinly slice steak against the grain, and divide among bottom roll halves. Sprinkle with ¼ teaspoon salt. Drizzle each portion with 2 tablespoons piri piri sauce (reserve remaining sauce for another use); replace top bun halves. Serve immediately.

NOTES

3 jalapeños can be substituted for the fresno chilies .

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Steak Prego Rolls with Piri Piri Sauce

1/2 cup Lime Juice About 4 limes
1/4 Cup Olive oil
2 tablespoons Ginger minced
1 tablespoon Sugar
10 Red Fresno chilies Stemmed, seeded and coursely chopped
1 1/4 tablespoons Kosher Salt
4 tablespoons Butter Melted
4 Portuguese rolls or split-top dinner rolls

1. Process lime juice, oil, ginger, sugar, chiles, 4 teaspoons of the garlic and 1 teaspoon of the salt in a blender until smooth, about 2 minutes, to make piri piri sauce. Set aside.
2. Place steak and ½ cup of the sauce in a large ziplock plastic bag. Seal, and massage steak and sauce together in bag. Let marinate at room temperature 15 minutes or in fridge up to 24 hours.
3. Preheat a gas or charcoal grill to medium (350° to 400°). Remove steak from marinade, letting excess drip off; discard marinade and bag. Place steak on oiled grates; grill, covered, turning occasionally, until charred in spots and cooked until desired doneness, about 3 minutes per side for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Keep grill on for rolls.
4. While steak rests, stir together melted butter, a pinch of salt and 2 teaspoons garlic in a small bowl. Spoon garlic butter evenly over cut sides of rolls. Place rolls, cut sides down, on oiled grates; grill, uncovered, until golden brown, about 1 minute. Transfer rolls to a platter.
5. Thinly slice steak against the grain, and divide among bottom roll halves. Sprinkle with ¼ teaspoon salt. Drizzle each portion with 2 tablespoons piri piri sauce (reserve remaining sauce for another use); replace top bun halves. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 4 Servings

Calories: 145
Calories from Fat: 135 (93%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 0.8g
Cholesterol 30.5mg		9 %
Sodium 2088.7mg		72 %
Potassium 62.6mg		2 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.4g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 145

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