Herb-marinated beef sirloin served on Pada bread with three kinds of mushrooms, a piri piri aioli and lettuce and tomato.
Directions for: Portugril Prego Sandwich
Ingredients
10 oz sirloin steak, thinly sliced
1 small onion, sliced thinly
2-3 cloves garlic, minced
pinch chilies
Tbsp parsley
Tbsp oregano or thyme
cup red wine
2 Tbsp extra virgin olive oil
2 large Pada bread buns
2 Tbsp piri piri aioli (mayonnaise and piri piri sauce)
4 large slices tomato
3 large iceberg lettuce leaves (or your favourite lettuce)
3 oz button mushrooms
3 oz cremini mushrooms
2 oz oyster mushrooms
4 oz Spanish onion rings
2 Tbsp olive oil
salt and pepper to taste
Directions
1. Marinate the beef sirloin with the sliced onion, garlic, chilies, fresh herbs, red wine and olive oil for 3-5 hours.
2. Pre-heat your grill or BBQ to medium-high heat.
3. Grill the onions with the sirloin and cook until the beef is rare. Remove the cooked beef and onions from the grill and allow to rest for 5 mintues.
4. Saut the mushrooms and onions in olive oil until tender and season with salt and pepper.
5. Slice the Pada bread in half and toast gently. Spread 1 tablespoon of the piri piri aioli onto the bread. Place lettuce onto each half of bread. Place half of the cooked onions, beef and mushrooms onto the lettuce and top with fresh tomato slices.
6. Top the bread with the remaining bread half and slice into two. Serve while the beef and vegetables are warm.
See more: Mushrooms, Lunch, Dinner, Beef, Herbs, European