Portuguese Prego No Pao Steak Sandwiches Food

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Portuguese Garlic Steak Sandwiches (prego No Pao) image

These steaks flavored with onions and red wine are called garlic "nailed" steaks because a small meat mallet is typically used to "nail" the garlic slices into the steak. If you like drama, go for it, but I usually just push the garlic in with my finger - it doesn't really stay in too well anyway. Regardless, this is an awesome way to enjoy your next steak sandwich. They're quick, satisfying and totally delicious.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb sandwich steak (the ones sliced about 1/4 to 3/8 inch thick)
3 tablespoons butter
2 -3 cloves garlic, thinly sliced (or more)
1/2 large onion, thinly sliced
1/2 cup red wine
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse black pepper
2 crusty sandwich buns

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.

Nutrition Facts : Calories 694.3, Fat 49.9, SaturatedFat 24.5, Cholesterol 126.4, Sodium 1021.1, Carbohydrate 27.7, Fiber 1.8, Sugar 4.7, Protein 23.7

PREGO NO PãO - PORTUGUESE STEAK SANDWICH RECIPE

Prego no Pão - Portuguese Steak Sandwich Recipe image

The Prego no Pão is a simple and delicious Portuguese steak sandwich, available in almost every snack-bar across the country. Like, every Portuguese recipe we have shared so far, they are also associated with a specific town, in this case, Sintra! The prego, like a bifana is a simple sandwich, consisting of a soft white roll filled with fried meat. In this case it's a thin slice of beefsteak with lots of fried garlic. It's not heavily marinated, or particularly saucey, and is usually served with a yellow mustard. Quite popular is to have it com ovo, that's served topped with a fried egg. Prego no Pão actually has two origin stories. The first is that the sandwich is named after Manuel Dias Prego. A resident of Praia das Maçãs, Sintra, and owner of a local business where he would sell roasted or grilled meat sandwiches and wine. His sandwiches became very popular and by the beginning of the 20th century the word Prego was already in popular use. Another explanation for the name of this sandwich is a bit more literal. Prego is the Portuguese word for nail. It's believed that the sandwich is named after the process of nailing garlic into the meat with a mallet. Ensuring it has plenty of garlic, and that the steak is thin and tender. Both meanings are used quite often! How to Make a Prego no Pão at Home For this recipe we used sirloin steaks, but you can use any steak of your preference. We also crushed the garlic directly on top of the meat. However, if you prefer a more subtle garlic flavour, you can add the whole clove to the olive oil and butter before frying your steak. Ingredients: 2 white bread rolls2 beef steaks2 garlic cloves1 bay leaf1 tbsp butter1 tsp olive oilYellow mustardSalt and black pepper Preparation: Gently pound the steak to tenderize it (if you don't have a tenderizer, a rolling pin works well).Roughly chop the garlic, then place it on top of the meat. Gently pound it again, crushing the garlic into the meat. Season it with salt and black pepper.Place a medium frying pan over high heat. Once hot, add the butter, olive oil and a bay leaf.Fry the meat. If using a thin steak, you should need less than 2 minutes on each side.Remove the steak from the frying pan, reduce the heat to medium.Cut the bread in half and quickly toast it on the same frying pan you used for the steak.Spread a good amount of mustard over the bread, place your steak on top. Savour it with your favourite beer! With this great recipe you should be able to have your very own Prego no Pão in your own home. If you're hungry for more, we have some other recipes for delicious Portuguese sandwiches like the Bifana and the impressive Francesinha! Let us know in the comments what your favourite sandwiches from Portugal are!

Provided by Annie

Categories Sandwich, Lunch, Dinner

Number Of Ingredients 8

Ingredients

2 white bread rolls
2 beef steaks
2 garlic cloves
1 bay leaf
1tbsp butter
1tsp olive oil
Yellow mustard
Salt and black pepper

Steps:

With a meat tenderizer, gently pound the steak.
Roughly chop the garlic, then place it on top of the meat. Gently pound it again, crushing the garlic into the meat. Season it with salt and black pepper.
Place a medium frying pan over high heat. Once hot, add the butter, olive oil and a bay leaf.
Fry the meat. If using a thin steak, you should need less than 2 minutes on each side.
Remove the steak from the frying pan, reduce the heat to medium.
Cut the bread in half and quickly toast it on the same frying pan you used for the steak.
Spread a good amount of mustard over the bread, place your steak on top. Savour it with your favourite beer!

Nutrition Facts : Calories 400 est

PORTUGUESE GARLIC NAILED STEAK (PREGO NO PAO)

Portuguese Garlic Nailed Steak (Prego No Pao) image

Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.

Provided by Alskann

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb sirloin steak, cut in 1/4-inch thick slices and trimmed of any visible fat
1/4 cup butter (4 tablespoons)
6 garlic cloves, thinly sliced (or to taste)
1 large onion, thinly sliced
1/2 cup white wine
1 teaspoon coarse salt (to taste)
1/2 teaspoon ground black pepper
2 crusty sandwich buns, toasted

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.