Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tenderdized steak prego roll. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Tenderdized steak prego roll is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tenderdized steak prego roll is something which I’ve loved my entire life.
Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll. If you've never had a Prego roll before, get ready. Because this is the good shizz.
To begin with this recipe, we have to prepare a few components. You can have tenderdized steak prego roll using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Tenderdized steak prego roll:
- Make ready 1 bun
- Make ready 1 tenderized steak
- Prepare As needed oil
- Make ready 60 ml Nandos prego sauce
- Make ready Handfull baby spinach
- Make ready To taste Nando perinaise
Steaks can be cooked to be butter soft or, more frequently, tough as Tenderizing a steak allows the connective tissues to be damaged and broken Don't have a mallet? Try using a heavy cast iron pan, rolling pin or wine. The Best Tenderize Steak Recipes on Yummly Asian-marinated Oven Roasted Steak, Korean Bulgogi, Oven-roasted Steak, Potatoes, And Mushrooms.
Instructions to make Tenderdized steak prego roll:
- Marinade tenderized steak in Nandos prego sauce for 1 hour
- Heat oil in a frying pan. Brown steak 1 minute each side on high heat. Lower heat and cook until done.
- Serve tenderized steak on bun with fresh spinach and Nandos perinaise sauce
Bottom round steak is one of the leanest cuts from the cow, and when properly tenderized, is succulent and delicious. It's cut from the heavily exercised muscle of the cow's hind leg. One of the best methods to cook this cut is to first tenderize it, then pan fry it. Steaks tenderized like this are sometimes called cube steaks, because the indentations created by the mallet are shaped like cubes. And since dry meat is tougher, preserving the juices will produce a more tender steak.
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