Beef prego

(Makes 4 sandwiches)

For the garlic confit:

• 500g beef rump cap
• 4 crispy rolls
• 1 bunch sorrel
• 1 bunch chives
• 0 Extra-virgin olive oil
• 0 Sea salt
• 4 tbsp salted butter
• 4 slices ibérico ham

• 16 cloves garlic
• 250g extra-virgin olive oil

Step 1
Heat the oven to 120C/250F/gas mark ½.

Step 2
Remove the fat from the meat.

Step 3
Cut the fat into pieces about 2.5cm long and place them on a baking tray in the oven for 20-30 minutes, until it renders.

Step 4
Portion the meat into four steaks (if you have a meat hammer, pound them to an even thickness throughout).

Step 5
Remove the fat from the oven and allow to cool to room temperature.

Step 6
Place the steaks in a container along with the liquid fat and mix so the meat is thoroughly coated.

Step 7
Refrigerate overnight (uncovered) so the meat absorbs the flavour.

Step 8
Before you make your sandwiches, prepare the garlic confit.

Step 9
Cook the peeled cloves on a low heat in the oil for 35 minutes until completely soft.

Step 10
Remove them (reserve the oil for future use) and mash into a paste with a little salt.

Step 11
When you are ready to make your sandwiches, chop the sorrel and chives and mix together.

Step 12
Remove the steaks from the fridge and, when they are at room temperature, coat with olive oil and salt on both sides.

Step 13
Heat the oven to 160C/315F/gas mark 2.5, get a frying pan piping hot and fry each steak for a minute or two on each side, so they are medium-rare.

Step 14
While the meat is resting, put the rolls in the oven so they crisp up.

Step 15
One one side of each roll, spread a generous amount of butter; on the other, the garlic confit.

Step 16
Add the sorrel, chives and ham, slice the steaks and place on top.