Entree: Mozambique – National Cuisine – Prego no Pão (Garlic-and-piri-piri marinated thin steak tucked into crusty Portuguese bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 thin beef steaks, approx. 6 oz (170 g) each (flank, rump, or sirloin), pounded thin if needed
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, plus extra for cooking
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 1 tsp (5 g) piri-piri sauce or 1/2 tsp (1.5 g) crushed red pepper flakes (adjust to heat preference)
- 1 tbsp (15 ml) dry white wine (optional)
- 4 crusty rolls (pão or Portuguese rolls)
- 2 tbsp (30 g) butter, softened for toasting rolls
- 1 small onion, thinly sliced (about 3 oz (85 g)) optional, for serving
- Lemon wedges for serving (optional)
- Fresh parsley or cilantro, chopped, for garnish (optional)

Show original ingredient measurements

- 4 thin beef steaks, approx. 6 oz (170 g) each (flank, rump, or sirloin), pounded thin if needed
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, plus extra for cooking
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 1 tsp (5 g) piri-piri sauce or 1/2 tsp (1.5 g) crushed red pepper flakes (adjust to heat preference)
- 1 tbsp (15 ml) dry white wine (optional)
- 4 crusty rolls (pão or Portuguese rolls)
- 2 tbsp (30 g) butter, softened for toasting rolls
- 1 small onion, thinly sliced (about 3 oz / 85 g) optional, for serving
- Lemon wedges for serving (optional)
- Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions

1. In a shallow dish combine minced garlic, 2 tbsp (30 ml) olive oil, white wine vinegar or lemon juice, piri-piri sauce or crushed red pepper, white wine (if using), salt, and black pepper. Add the thin steaks, turning to coat. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours for deeper flavor.
2. Heat a heavy skillet or griddle over high heat and add a little olive oil. Remove steaks from marinade, letting excess drip off, and sear steaks 1–2 minutes per side for medium-rare (cook a little longer if desired). Transfer to a plate and let rest 2 minutes.
3. Meanwhile, split the rolls and spread butter on cut sides. Toast buttered sides in the hot skillet until golden and crisp, 1–2 minutes.
4. If using, sauté the thinly sliced onion in the skillet briefly until soft and slightly caramelized, about 4–5 minutes.
5. Assemble sandwiches: place a steak on each toasted roll, top with sautéed onions if using, a squeeze of lemon if desired, and sprinkle with chopped parsley or cilantro. Serve immediately with extra piri-piri sauce on the side.