Mozambican Prego Steak Rolls

Ingredients

• 1 lb thin steak, such as sirloin or minute steak
• 4 soft bread rolls
• 3 tbsp neutral oil or butter, divided
• 1 small onion, thinly sliced
• 6 garlic cloves, minced
• 1 to 2 piri piri or red chilies, minced
• 1/2 cup beef stock
• 2 ripe tomatoes, sliced
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Pat the steaks completely dry and season them on both sides with salt and pepper. A dry surface is the only way to get a crust in the seconds these thin steaks take to cook.
2. Toss the sliced tomato and onion with the lemon juice, a pinch of salt, and half the cilantro, and set aside to macerate.
3. Heat 2 tablespoons of the oil in a heavy skillet over the highest heat until it is just beginning to smoke.
4. Lay the steaks in without crowding and sear for 60 to 90 seconds per side for thin cuts, until well browned outside and still pink within. Cook in batches rather than lowering the pan temperature.
5. Transfer the steaks to a board to rest for 3 minutes. Resting lets the juices settle instead of running out into the bread.
6. Lower the heat, add the remaining oil, the garlic, and the chilies to the same pan, and cook for 30 seconds until fragrant but not browned.
7. Pour in the stock and scrape up everything stuck to the pan, simmering for 1 to 2 minutes until it reduces to a glossy sauce.
8. Split and warm the rolls, fill them with the steak and tomato salad, spoon the hot garlic sauce over, and serve with the remaining cilantro and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.