A proper Prego is a full piece of meat, something like a minute steak, but the chefs at Rattan Direct feel that no matter how tender beef is, it has no business as a sandwich filling in one big piece of meat. This version is sliced rib eye, soft onions and peppers, and spiced butter in a continental type roll.
Want to see how it’s done? Check out the video here!
- 2 ciabatta type rolls
- 1 large rib eye steak
- 1 sliced onion
- 1 sliced red pepper
- 2 tablespoon olive oil
- pinch of salt
- freshly ground pepper
- 1 handful of arugula
- 2 tablespoons of butter
- 1 finely chopped red chili
- 1 clove of chopped garlic
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 Remove the meat from the fridge for 30 minutes before cooking.
- 2 Fry the peppers and onions in the olive oil, with a pinch of salt, until soft and sweet.
- 3 While peppers cook mix red chili, butter, garlic, fresh parsley, and fresh cilantro. Set aside.
- 4 Rub meat lightly with olive oil.
- 5 Heat a heavy, preferably cast iron, frying pan until smoking hot. Salt one side of the meat and lay that side down in the pan. Cooking times will vary with the width of the steak, but for a 1/2 inch steak cooked to medium, it will need around 2 minutes on each side.
- 6 Give the cooked steak a minute to rest before carving into slices. Toss it back into the frying pan with the spiced butter, just enough for the butter to melt and coat the meat.
- 7 Pile into sandwiches with the cooked peppers and onions. Finish with a small handful of arugula to add a green bite.