We got our hands on some tenderized eland steaks and decided to make some prego rolls. (We also used some of the steaks to make schnitzels). This is our first stab at making a prego sauce so we had to Google a bit to get some ideas.
So we looked at the following sites to get some ideas:
So using a combination of the above, some gut instinct and lots of tasting we came up with the following:
Liquidize the following together:
- 1 tin (400g) tomato passata / puree
- 8 big cloves of garlic (see Note 1)
- 2 dried bay leaves
- 50ml olive oil
- 125ml dry white wine
- 1 tsp brown sugar
- 1/2 tsp fine cumin
- 4 birds eye chillies – seeds in (see Note 2)
- 1 tbsp fresh chopped thyme
- 1/2 tsp black pepper corns
- 1 tsp paprika
- 35ml white wine vinegar
- 1/2 tbsp salt
We received some tenderized eland steaks which worked very well. You can use any good quality beef like rump or sirloin, or even more tougher cuts like topside or silverside.
Important though is that the meat is cut +/- 1.5 cm thick and then slightly tenderized with a meat mallet. Make sure you don’t beat any holes in it.
Also, very important is to remove any sinews. You don’t want to bite into your prego roll, only to discover you are biting down on a piece of sinew and then pull your whole roll apart.
Putting it together
Marinade the meat for at least 1 hour or even up to 12 hours in the fridge. Take the meat out before you grill it so that it can reach room temperature.
Grill (or braai) the meat over medium coals basting frequently with the left over marinade.
Serve on fresh Portuguese style rolls, tomato and lettuce. Potato wedges will make a great addition to this meal. (We added chicken wings as well, just because we can). Oh, and don’t forget the wine. We enjoyed this with a good bottle of Cabernet Sauvignon from Excelsior.
- Garlic is essential to the marinade, but if you are not a big garlic fan, you can reduce this
- We love chillies, but the chillies should not overpower the dish. You can reduce this, but we would not recommend leaving it out completely.
We decided to rustle up some grilled peri-peri chicken wings to compliment the whole meal.
Aproveite sua comida!!