Portuguese prego with green piri-piri

1. Rub the garlic over the steaks, then put them in a sandwich bag with the olive oil, sherry vinegar and parsley stalks. Squish everything together, bash the steaks a few times with a rolling pin and leave for 1 to 2 hours.
2. For the sauce, put all the ingredients into a blender with 1 tbsp water and blitz until as smooth as you can get it. This makes more than you need but keeps for a week in an airtight jar.
3. Heat a griddle or frying pan until very hot. Brush the garlic and parsley stalks off the steaks and season well, then sear for 2 minutes on each side and rest them on a plate. Lay the ciabatta halves on the plate, toasted-side down, to soak up the juices.
4. Slice the steaks and stuff them into the rolls with the green sauce and rocket.

Tips from the ZestyPlate Kitchen

• Marinate the steak with garlic and herbs for an hour or two; it makes a real difference to the flavour.
• Get the pan ferociously hot so the steak sears fast and keeps its juices.
• Rest the steak briefly, then press the cut sides of the bread into the juices on the plate.
• The green sauce keeps for a week in the fridge, so it is worth making the whole batch.