Prego Roll

Ingredients for Prego Roll

• 6 spicchi d'aglio

• 1 tablespoon packed flat-leaf parsley leaves

• Un pizzico di sale kosher

• 8 tablespoons unsalted butter, at room temperature

• 450g skirt steak, trimmed of excess fat

• 5 spicchi d'aglio

• 8 to 10 parsley sprigs

• 1/4 cup soy sauce

• 60ml di olio d'oliva

• 4 Portuguese rolls

• 110g garlic butter

Mince the garlic and finely chop the parsley leaves. Mix the garlic, parsley, and salt into the butter until very well combined. This will keep, refrigerated, for up to 2 weeks.

Cut the steak into 4 equal portions. Smash the garlic cloves using the side of your knife. Pick the parsley leaves and coarsely chop them; set aside. In a small bowl, mix the soy sauce, olive oil, and smashed garlic. Pour over the steak, cover, and marinate for 1 hour or up to 12 hours.

In a very hot cast-iron skillet, sear each side of the steak, cooking to your preference. (Skirt steak cooks very quickly; for medium, cook for 2 to 3 minutes on each side.) Transfer to a plate when finished. While the meat is resting, wipe out the skillet and set it over low heat.

Cut each roll in half and liberally butter each side with garlic butter. Toast the rolls, cut side down, until golden brown in colour.

On a cutting board slice the steaks across the grain (lengthwise) into 1-inch strips or pieces. Lay the meat on a roll and top with chopped parsley.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.