Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Seal the bag and shake to coat the steaks. Then use a rolling pin to bash the steaks to tenderize. Leave for 1-2 hours.
To make the Piri Piri sauce, combine all the ingredients in a bowl and blend in a food processor or with a stick blender until the ingredients are finely chopped and the mixture looks saucy.
Transfer to a saucepan over a medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. Remove from the heat and set to one side.
Heat a frying pan over a high heat. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 – 3 minutes on each side then rest on a plate.
To assemble the Prego rolls, put the ciabatta halves onto a plate, toasted-side down. Spoon the piri piri sauce on the base of the rolls. Slice the steak then layer on and top with a handful of Florette Baby Leaf & Rocket salad. Finally, top with a dollop of piri piri sauce and place the top of the ciabatta roll on top. Serve and enjoy.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
