Grass-Fed Angus Rump Steak Prego Roll

Ingredients:

For the Prego Roll:

  •  L.A. FARMS Grass-Fed Angus Rump Steak
  • 4 Portuguese rolls
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce 
  • Salt and pepper, to taste
  • Fresh rocket (arugula), for serving

For the Prego Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup Grass-Fed Beef Bone Broth 
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce (ensure it's halal)
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes (optional, for heat)
  • Salt and pepper, to taste

For the Crispy Potato Wedges:

  • 4 medium potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh herbs (optional, for garnish)

Instructions:

  1. Prepare the Potatoes:

    • Preheat the oven to 425°F (220°C).
    • In a large bowl, toss the potato wedges with olive oil, paprika, salt, and pepper until evenly coated.
    • Spread them out in a single layer on a baking sheet.
    • Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.

  2. Marinate the Rump Steak:

    • In a bowl, combine minced garlic, olive oil, white vinegar, Worcestershire sauce, salt, and pepper.
    • Rub this mixture onto the rump steak and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  3. Make the Prego Sauce:

    • In a saucepan, heat olive oil over medium heat.
    • Add minced garlic and chopped onion. Sauté until the onion is translucent.
    • Stir in the bone broth, tomato paste, soy sauce, paprika, chilli flakes, salt, and pepper.
    • Simmer for about 10-15 minutes until the sauce thickens slightly. Adjust seasonings to taste.

  4. Cook the Rump Steak:

    • Heat a grill pan or skillet over high heat.
    • Cook the marinated steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for a few minutes before slicing.

  5. Assemble the Prego Roll:

    • Slice the Portuguese rolls in half.
    • Layer sliced rump steak on the bottom half of the roll.
    • Generously spoon the Prego sauce over the steak.
    • Top with fresh rocket and close the sandwich.

  6. Serve:

    • Serve the Prego Rolls warm with crispy potato wedges on the side.
    • Optionally, sprinkle fresh herbs over the wedges for added flavour.


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