Prego With Fries Recipe

Prep the steak

If not already thin-sliced, partially freeze the steak 20–30 minutes and slice very thin across the grain into strips about 2–3 mm thick. Pat the slices dry with paper towels to remove excess moisture.

Season and marinate

In a bowl, combine 2 tbs olive oil, minced garlic, white wine (or beef stock), lemon juice, salt, black pepper and piri-piri (if using). Add the steak slices and toss to coat. Let sit at room temperature for 10–15 minutes while you prepare fries.

Cook the steak

Heat a heavy skillet or griddle over high heat until smoking lightly. Add 1 tbs butter and a drizzle (about 1 tsp) of olive oil. Add steak in a single layer (cook in batches if necessary) and sear for 30–60 seconds per side until browned but still juicy. Do not overcook. Remove steak to a plate and keep warm; spoon any pan juices over the meat.

Finish and assemble

Return the skillet to medium heat, add the reserved pan juices plus chopped parsley and briefly heat through to make a quick sauce. Split the Portuguese roll, toast cut sides in the skillet until golden. Pile the sliced steak into the roll, spoon the garlic-parsley pan juices over the meat, add a small smear of mustard or mayo if desired, and serve with a lemon wedge on the side.

Par-cook potatoes (optional but recommended)

Place cut potato sticks in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. Drain and dry thoroughly on clean kitchen towels. For a crisper fry, blanch in simmering water for 3–4 minutes, then drain and dry completely.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 160°C (320°F). Use a thermometer to monitor temperature. If you do not have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

First fry (blanch)

Working in batches, fry the potatoes at 160°C (320°F) for 4–5 minutes until softened but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 190°C (375°F). Fry the blanched potatoes in batches for 2–3 minutes until golden and crispy. Drain on paper towels, then immediately while hot toss with sea salt, black pepper and smoked paprika if using.

Garlic-olive oil finish

Meanwhile, heat 1 tbs olive oil in a small skillet over low heat. Add the lightly crushed garlic cloves and warm gently for 1–2 minutes until fragrant but not browned; remove garlic and discard (or chop and mix in if you want stronger garlic bits). Drizzle the garlic-infused oil over the fries and toss with chopped parsley to finish.

Place the assembled Prego sandwich on a plate alongside a generous portion of Portuguese fries. Offer mustard/mayo and a lemon wedge to finish. Serve immediately while the sandwich is hot and fries are crisp.