Prego Steak Fat Cake Recipe

Tenderize and Marinate

Pat the steak dry with paper towel. Using the flat side of a meat mallet or the back of a heavy pan, lightly pound the steak to even thickness (about 3/4–1 inch). Season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. Rub in 1 tbs olive oil and the minced garlic.

Prego Sauce and Sear

Heat 1 tbs olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and sear without moving for 2–3 minutes until a brown crust forms. Flip and sear the other side for 2 minutes. Reduce heat to medium, add 2 tbs piri-piri or red chili sauce and 30 ml white wine (or beef broth). Spoon sauce over the steak and cook for another 1–2 minutes until sauce reduces slightly and steak is at desired doneness (about 125–130°F / 52–54°C for medium-rare).

Finish

Turn off heat, add 1 tbs butter and 1 tbs lemon juice to the pan and baste the steak for 30 seconds. Transfer steak to a cutting board and let rest for 5 minutes before slicing thinly across the grain.

Activate Yeast

In a small bowl, combine 3 tbs warm water, 3 tbs warm milk, 1 tsp sugar and 1 tsp instant dry yeast. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Make Dough

In a large bowl whisk together 2 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp baking powder. Make a well in the center and add the foamy yeast mixture, 1 beaten egg and 1 tbs melted butter. Mix until a shaggy dough forms. If dough is too dry, add up to 1 tbs warm milk; if too sticky, add up to 1 tbsp flour.

Rest and Shape

Turn dough onto a lightly floured surface and knead briefly (about 2 minutes) until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rest in a warm spot for 20–30 minutes to relax (this is not a full-rise dough—just resting for a tender interior).

Form Fat Cakes

Divide the rested dough into two equal portions. Flatten each portion into a round about 4–5 inches (10–12 cm) wide and roughly 1/2 inch (1.2 cm) thick. Use fingers to dimple the center slightly so the middle cooks through without puffing too much.

Fry

In a heavy skillet or deep pan, pour enough vegetable oil to reach about 1 inch (2.5 cm) depth (≈500 ml). Heat to 350°F (175°C) — a small piece of dough should sizzle and brown slowly. Fry each fat cake 1–2 at a time (do not overcrowd) for 1.5–2 minutes per side, flipping once, until golden brown and cooked through. Use a slotted spoon to transfer to a paper-towel-lined rack and season lightly with a pinch of salt while hot.

Butter and Build

Spread 1/2 tsp butter on each warm fat cake. Place a few lettuce leaves and 2 slices of tomato on the bottom half (if using). Arrange sliced prego steak on top of the veggies. Add cheese slice on top of steak if desired (the residual heat will slightly melt it). Top with sliced onion rings and additional piri-piri sauce to taste.

Serve

Place the top fat cake over the filling and press lightly. Serve immediately while hot with extra piri-piri sauce on the side.