Portuguese prego with green piri-piri

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks.
2. 2Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.
3. 3To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.
4. 4Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate.
5. 5Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.
6. 6Cut the steaks then stuff into the rolls with the green sauce and rocket.