- Cook Time
- Prep Time
- 4 PeopleServings
- 1 pound thinly sliced steak (Minute/Scotch Fillet)
- 1 Tablespoon + 1 teaspoon olive oil
- 2 tablespoon 2 butter (Kosher Butcher's Wife used non-dairy margarine)
- 1 bay leaf *
- 4 - 6 fresh cloves of garlic (Pressed/chopped or crushed)
- salt to taste
- 1/2 cup white wine
- Piri piri to taste (KBW used 1 hot chilli finely chopped)
- Pinch of ground cumin
1) Mix together all the ingredients for the marinade and place the meat in it for 3 - 4 hours.
2) Heat the oil, butter (Kosher Butchers Wife used non-dairy margarine) and bay leaf in a pan.
3) Remove steaks from marinade, keeping the marinade as you are going to add it to the same frying pan in which the steaks were fried.
4) Fry the steaks to taste. (Kosher Butchers Wife removed them from the pan then added marinade to the frying pan, scraping all the brown bits from the steak off the bottom of the pan).
5) Add the marinade to the pan, bring to the boil (this is important from a health point of view because the raw meat was marinating init) reduce heat and simmer until marinade reduces and thickens.
6) Cut open the Portuguese rolls and dip the inside of each roll into the gravy.
7) Place the steak in the roll and eat it at once. Or place the steak on the roll, spoon the gravy carefully over it and close the roll to absorb the gravy.
* I have to admit, for this recipe (1 lb meat) I used 2 fresh bayleaves in the oil for frying and 2 fresh leaves in the marinade, only because I have a bayleaf tree and love the taste of bayleaves!!