Garlic Nailed Steak in a Bun - Portugal
Prego No Pão (Garlic Nailed Steak) is also known as Bife no Prego.
Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pão on the mainland.
In South Africa, you will find these are very popular for Saturday lunches and served up with an ice-cold beer.
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·3⁄4 lb sirloin steak, cut 1/2 inch thick slices, trimmed of any visible fat
·4 tablespoons butter
·6 garlic cloves, thinly sliced
·1 large onion, thinly sliced
·1⁄2 cup white wine
·1 teaspoon salt, coarse sea salt
·1⁄2 teaspoon black pepper, freshly ground
·1⁄8 teaspoon chili pepper
·1⁄8 teaspoon cumin
·2 teaspoons tomato paste
How to Make Garlic Nailed Steak in a Bun - Portugal
- Place the steaks on your work space or cutting board, lay slices of garlic on one side of the steaks and using a tenderizing mallet, “nail” the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
- Melt 3 tbsp of butter in a skillet over medium-high heat and fry each steak in the butter for two to three minutes, turning once and transfer to a dish and cover .
- Melt the remaining butter in the same skillet, add the onions and sauté until they are golden, then transfer the onions to the dish holding the steaks.
- Pour the wine and salt, black pepper, chili pepper, cumin and tomato paste into the same skillet and using the flat edge of a wooden spoon, scrap up the brown coating on the bottom of the pan.
- Raise the heat to medium-high and reduce the sauce by half.
- Return the onions and beef to the sauce and heat through for 1 minute.
- Serve the beef and onions, drizzled with the sauce, on crusty Portugese rolls.
- Note: Many people also enjoy this sandwich with lettuce and a slice of tomato added to it.