Sunday, February 27, 2011

Prego Rolls

Yup, this one is sooooo delicious that I couldn't resist taking a bite before taking the picture! My mother-in-law made this for us when we went to visit them in Cape Town this year. It is so fast and easy to make and so so so so satisfying and yummy. The egg just oozes out and creates the most complimentary creamy sauce to the peri-peri steak. And the arugula gives it a fresh peppery taste.
Peri-peri sauce is a South African staple. It is Portuguese in origin, but adaped a little for South African tastes. We used Bushman's peri-peri sauce, but Nando's is also good. You should be able to find this at your local No Frills or Loblaws, but if you have no luck, try the Nando's chain restaurant...they'll have it for sure. There is no other flavour substitute for peri-peri I'm afraid. If you can get a hold of the actual peri-peri powder, then all the better. Not sure where you can find it in Toronto though? Perhaps in a Portuguese grocery shop? You can leave a comment if you know where to get it.

2 large thin cut beef steaks (sirloin should do it..)
4-6 cloves garlic, minced
3 tbsp peri-peri sauce
1/2 tsp peri-peri powder (optional)
juice of 1 lemon
2 large crusty rolls,
2 large eggs
2 handfuls of arugula

Marinate the steaks in the garlic, peri-peri sauce/powder and lemon juice for a few hours in the fridge.
Quickly toast buns in the oven for about 5 minutes.
Get out 2 skillets...this goes really fast. Heat one skillet on high and flash fry the steaks for about 2 minutes on each side. Cook 2 eggs in the second skillet on medium either sunny-side up or over easy, but do not allow the yolks to set completely. Put the steak and egg on the bun and top with arugula. Squish down so the yolk breaks and makes a runny sauce. Eat up...this is a messy one, so have napkins nearby!

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