For the Peri-Peri sauce
• 30ml Avocado oil or olive oil
• 125ml White wine vinegar
• 2 Garlic cloves, crushed
• 2 Red chilies, finely chopped (for extra heat, up the chili)
• 2 Tomatoes, roughly chopped
• 5ml Paprika
• 10ml Sugar
• Salt and pepper
For the caramelized onions
• 30ml Butter
• 30ml Avocado oil or olive oil
• 2 Red onions, thinly sliced
• Pinch of salt
For the Prego Rolls
• 30ml Avocado or olive oil
• 4 Chalmar Beef Oyster Steaks or Rump Prego Steak
• Sea salt flakes and pepper
• 4 Portuguese rolls cut into half and toasted
• Rocket leaves
To Make the Sauce
Step 1: Firstly, heat the oil, vinegar, garlic, and chili in a saucepan over high heat.
Step 2: Next, add the tomatoes, paprika, and sugar, turn the heat down to medium, and cook for 10 minutes until the sauce thickens, stirring occasionally. Season with salt and pepper.
Step 3: Remove from heat and, using a blender, puree roughly.
To Make the Onions
Step 1: Heat butter and oil in a pan over medium heat, add the onions and salt.
Step 2: Then, let it cook slowly until the onions are soft and browned.
To Make the Prego Rolls
Step 1: Light your coals and get your souvla braai nice and hot.
Step 2: In the meantime, rub the oyster steaks with oil and season well with salt and pepper.
Step 3: Once your Souvla Braai is at good heat, place your flat grill on your Souvla Braai and sear the steaks on both sides till browned, no more than 2 minutes on a side. Don’t overcook it to prevent it from going chewy.
Step 4: Remove your steaks and set them aside to rest. Then, season again and transfer the steak to each Portuguese roll, top with caramelized onions, peri-peri sauce, and rocket.
Step 5: Finally, serve and enjoy your Beef Prego!
