Wagyu Flat Iron Prego Steak Roll
This Portuguese classic gets a revamp with perfectly cooked and juicy Wagyu steak.
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 15 mins
4 garlic cloves, finely chopped
1 C (250 ml) tomato passata
⅓ C (80 ml) sunflower oil
½ C (125 ml) white wine
1 tsp (5 ml) sugar
1 tsp (5 ml) dried thyme
zest of juice of 1 small lemon
sea salt and freshly ground black pepper
Steak & Rolls
a small knob of butter
6 Portugese rolls, sliced and buttered
small bag of wild rocket
Add all of the ingredients for the sauce to a small saucepan and bring to a boil over medium- high heat. Simmer for 5 minutes to allow the flavours to combine and then remove from the heat.
Steak & Rolls
Toast the buttered rolls in a dry frying pan over medium heat until golden.
Set a cast iron frying pan over medium-high heat to heat the pan. Make sure that the surface of the steak is dry (pat dry with kitchen towel) and season well with salt.
When the pan is hot, melt the butter and then add the steak. Cook the steak for 8-10 minutes flipping every minute to build up a well caramelised crust. At the 8 minute mark, use a digital thermometer to check the internal temperature. You are aiming for 50-52 ºC. The steak will continue to rise in temperature as it rests, leaving you with a perfect medium rare (55-60 ºC). Allow the steak to rest for at least 5 minutes before slicing. Slice the steak into thin strips and be sure to cut across the grain.
To assemble the rolls, lay a bed of rocket on the bottom toasted bun. Top with thin slices of Wagyu steak. Drizzle with prego sauce and serve. Delicious with your favourite oven baked potato wedges or chips.