Portuguese Prego rolls with chilli oil

Ingredients:

Chilli oil:

• 1 cup (250ml) light olive or canola oil
• 2 Tbsp (30ml) chilli flakes or chopped dried chillies

Prego:

• 400g fillet steak (or minute steaks)
• 6 cloves garlic, thinly sliced
• Salt and milled pepper
• Glug olive oil
• ⅓ cup (80g) butter
• 8 Portuguese rolls, halved

Method:

1. Heat oil and chilli in a small saucepan until warm but not hot enough to fry.
2. Set aside to infuse for 20-30 minutes (or longer if you have time).
3. Cut steak into 1cm slices and lay on a chopping board.
4. Dot garlic over steak.
5. Bash garlic into steak with a meat mallet until steaks are about ½cm thick. Season.
6. Heat oil and butter in a large pan until frothy.
7. Fry steaks for 30-45 seconds, then flip and cook for a further 15 seconds.
8. Lay steaks on rolls and drizzle with butter and garlic from the pan.
9. Drizzle with chilli oil and serve immediately.