Entree: Mozambique – Southern Culinary Region – Prego no Pão (Garlic- and peri‑peri–marinated grilled steak served in a crusty roll)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) flank or rump steak, trimmed and sliced thin or left whole and portioned
- 6 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) white wine vinegar or lemon juice
- 1–2 tsp (5–10 ml) peri‑peri paste or 1 tsp (5 g) crushed red chili flakes (adjust to heat preference)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 4 crusty Portuguese rolls (papo seco) or similar rolls
- 2 tbsp (30 ml) butter, softened (for toasting rolls)
- 1/4 cup (60 ml) mayonnaise (optional)
- 1 small onion, thinly sliced (optional)
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. In a bowl combine the minced garlic, olive oil, vinegar or lemon juice, peri‑peri paste or chili flakes, salt, and pepper to make a marinade. Add the sliced steak (or steaks) and toss to coat. Marinate at least 1 hour in the refrigerator or up to overnight for more flavor.
2. Remove the meat from the fridge 20 minutes before cooking to come toward room temperature. Heat a grill or heavy skillet over high heat until very hot.
3. Sear the steak for 2–3 minutes per side for thin slices or thinner steaks, longer for thicker portions, until nicely charred and cooked to desired doneness. Do not overcrowd the pan; cook in batches if needed.
4. While the meat rests 5 minutes, split the rolls and spread the insides with softened butter. Toast cut sides briefly on the grill or skillet until golden. If using mayonnaise, spread a thin layer on the roll interiors after toasting.
5. Slice the steak if needed and fill each roll with a portion of meat. Top with thinly sliced onion and a sprinkle of fresh parsley or cilantro if desired.
6. Serve immediately with extra peri‑peri sauce on the side for those who want extra heat.