Skip to content Skip to sidebar Skip to footer
Simple yet very delicious.

Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Mexican beef soup

This bulk batch is perfect to freeze for later use. Halve or quarter the quantities to make smaller servings, but we doubt you’ll want any less of this moreish soup!