Recipe

Prego Steak with Pea Salad

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Prego Steak with Pea Salad

There's nothing better than a prego steak done just right and what better way to have it with a lush green pea and feta salad.




Ingredients to serve 2

  • 300g x Beef Goulash - each cube halved
  • 100ml x DD Prego Sauce
  • 1 x English Tomato - sliced
  • 200g x Peas - See Gino's Tip
  • 50g x Baby Spinach - long or thick stems removed
  • 1 x Red Onion - thinly sliced
  • ½ x Feta - gently crumbled
  • 60ml x Salad Dressing
  • 2 x Portuguese Rolls - halved as per hamburger rolls
  • Milk (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Beef Goulash - each cube halved
  • 200ml x DD Prego Sauce
  • 2 x English Tomato - sliced
  • 400g x Peas - See Gino's Tip
  • 100g x Baby Spinach - long or thick stems removed
  • 2 x Red Onion - thinly sliced
  • 1 x Feta - gently crumbled
  • 120ml x Salad Dressing
  • 4 x Portuguese Rolls - halved as per hamburger rolls
  • Milk (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted to the boil for use in Step 1.

Washing Instruction

Wash your hands and tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Shocking your peas or greens in ice water preserves there bright colour and more importantly stops them from cooking once out of your boiling water (carry over cooking)

Step 1 - Blanched Peas

Once your water in your large saucepan comes to the boil, cook your peas for 2-3 minutes until tender. Drain through a colander and transfer to your bowl of ice water to cool. Once cooled drain once more through your colander and reserve for later.

Step 2 - Prego Steak

Season your beef cubes with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil, once your pan is hot but not smoking fry your beef cubes for 3-4 minutes until lightly browned and just about cooked. Transfer to a chopping board. To the same pan add your DailyDish Prego Sauce with a dash of milk and bring your sauce to heat, taste and season with salt and pepper, if need be. Lastly, add your seared beef into your sauce.

Step 3 - Pea and Feta Salad

Toss your cooked pea, picked baby spinach, sliced red onion and your salad dressing in a large mixing bowl. Season with salt and pepper before adding your crumbled feta.

To Serve

Divide your Portuguese rolls amongst your servings, fill your rolls with your tomato slices and your prego steak. Serve with your pea and feta salad.