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Place the steak and ½ cup of the Piri Piri Sauce in a large resealable plastic bag. Using your hands, rub the sauce all over the steak and then seal the bag. Allow the steak to mari- nate for as little as 15 minutes at room temperature or put it in the refrigerator and let it marinate for up to 24 hours.

When you’re ready to grill the steak, prepare an outdoor grill (charcoal or gas, whatever you’ve got) for medium heat. remove the steak from the marinade (let any excess drip back in the bag and then discard the bag) and place it on the grill. Grill the steak, turning it every so often, until charred in spots and cooked to your liking (about 3 minutes per side for medium-rare). Transfer the steak to a cutting board and allow it to rest for 10 minutes. Keep your grill on for your rolls.

While the steak is resting, mix the melted butter, garlic, and salt together in a small bowl. Spoon the garlic butter over the cut sides of the rolls and grill them on their cut sides until golden brown, about 1 minute. Transfer the rolls to a serving platter, cut-sides up.

Thinly slice the rested steak and divide it among the bottom halves of the rolls. Drizzle each portion with 2 tablespoons of the Piri Piri Sauce (use up the remaining ½ cup) and close the sandwiches with the top halves of the rolls. Serve immediately.