Peri Peri Steak Prego Roll With Romesco Aioli & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your steak[s] out of the fridge, open the packet and let the steak[s] adjust to room temperature

Peel and finely chop (or grate) your garlic

Combine half your chopped garlic in a large bowl with most of your peri peri spice mix (can't handle the heat? Go easy!) (save the rest for later!), half your balsamic vinegar (save the rest for later!) and a drizzle of vegetable oil

Add your rump steak[s] to the bowl with a generous pinch of salt and give it a good mix up so the steak[s] is evenly coated, set aside to marinate

Meanwhile, cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, slice your tomato[es] into rounds and season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat, and once very hot, add the marinated steak[s] with any remaining peri peri marinade

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each

Once the steak[s] is cooked, transfer to a clean plate to rest

Combine your mayo and romesco sauce in a small bowl with the remaining chopped garlic and a pinch of salt – this is your romesco aioli

Combine the remaining peri peri spice mix (not a fan of spice? Just add a little!) with a generous pinch of salt in a small bowl – this is your peri peri salt

Once everything is nearly ready, remove the tray[s] from the oven and sprinkle the chips with the peri peri salt

Slice your ciabatta[s] in half and add to the tray[s], return the tray[s] to the oven for 2-3 min or until warmed through

Meanwhile, transfer the peri peri steak[s] to a clean board and slice

Wash your salad, then pat it dry with kitchen paper

Once the ciabatta is warm, spread with a knob of butter