Portuguese prego with green piri-piri

Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks.

Smoosh everything together, then use a rolling pin to bash the steaks a few times.

Leave for 1-2 hours.

To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible.

This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.

Heat a griddle or frying pan to high.

Brush away the garlic and parsley stalks from the steaks and season well.

Sear the steaks for 2 minutes on each side then rest on a plate.

Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.

Slice the steaks then stuff into the rolls with the green sauce and rocket.