Garlic Nailed Steak In A Bun Portugal Food

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL

Steps:

• Place the steaks on your workspace, lay the slices of garlic on the side of the steaks, 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 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
• Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
• Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized 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 on a plate with rice and vegetables.

PORTUGUESE GARLIC NAILED STEAK (PREGO NO PAO)

Steps:

• Lay out the steaks on a cutting board or other flat surface.
• Lay slices of garlic on on side of the steaks.
• 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 tablespoons butter in a skillet over medium-high heat.
• Fry each steak in the butter for barely two to three minutes, turning once.
• Transfer to a dish and cover.
• Melt the remaining butter in the same skillet.
• Add the onions and saute until they are golden.
• Transfer the onions to the dish holding the steaks.
• Pour the wine into the same skillet.
• Using the flat edge of a wooden spatula, scrape up the caramelized coating on the bottom of the pan.
• Increase 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 on crusty rolls with a salad on the side or try tossing some lettuce and a slice of tomato into the bun for tasty all in one sandwich.

PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL

Steps:

• 1. Place the steaks on your work space, lay the slices of garlic on the side of the steaks, 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.
• 2. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
• 3. Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
• 4. Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized coating on the bottom of the pan.
• 5. Raise the heat to medium-high and reduce the sauce by half.
• 6. Return the onions and beef to the sauce and heat through for 1 minute.
• 7. Serve on a plate with rice and vegetables.

ALMOND CAKE FROM ALBUFEIRA, PORTUGAL

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, baking powder, baking soda and salt. Set aside.
• Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
• Add flour mixture and mix with spoon until nearly smooth.
• Turn into a buttered 9" springform pan.
• Bake until center of cake springs back when lightly touched, about 35 minutes.
• Remove from oven.
• While is hot, cover top with sliced almonds.
• Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
• Broil about 6" from heat until almonds are lightly toasted.
• Cool on rack 15 minutes.
• Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
• Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
• Boil until mixture reaches 220F on candy thermometer.
• Remove from heat and add almond extract; stir well.

GARLIC NAILED STEAK IN A BUN - PORTUGAL

Steps:

• 1. 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.
• 2. 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 .
• 3. 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.
• 4. 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.
• 5. Raise the heat to medium-high and reduce the sauce by half.
• 6. Return the onions and beef to the sauce and heat through for 1 minute.
• 7. Serve the beef and onions, drizzled with the sauce, on crusty Portugese rolls.
• 8. Note: Many people also enjoy this sandwich with lettuce and a slice of tomato added to it.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.