PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)
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
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 - GARLIC NAILED STEAK - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins It is thought that this recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
Provided by Baby Kato
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
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)
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
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.
PORTUGUESE STEAK
This is a very popular recipe in this area where the population is mostly of Portuguese decent. A gal I work with, who is from the Azores gave me this one.
Provided by CookstoRelax
Categories Steak
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mash the garlic with the salt. Mix in the pepper,parsley, and bay leaf,forming a paste. Season the steaks on both sides with the paste.place in a deep sided dish.
- Slowly pour the wine over the meat and marinate at least 2 hours(better overnight).
- Reserving the marinade remove steaks . Heat the butter and oil in large skillet over med-high heat. Fry the steaks 3 minutes each side.Remove to a clean plate and cover to keep warm.
- Add the reserved marinade to the hot pan and deglaze the browned bits . Remove from heat and quickly whisk in the cream. Place over med-low heat. Return the steaks to the pan and cook about three minutes. Sauce will thicken.
- While the steaks are cooking fry the eggs in a separate pan.
- Plate the steaks placing a fried egg on top of each, followed by a red pepper. Pool some sauce around the steak and serve with fried potatoes.
- A traditional Portuguese meal.
Nutrition Facts : Calories 273.2, Fat 23.6, SaturatedFat 11.4, Cholesterol 56, Sodium 1800.5, Carbohydrate 4.6, Fiber 0.2, Sugar 0.5, Protein 1.1
PREGO NO PãO - GARLIC NAILED STEAK IN A BUN - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. 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. This dish is also called by some as Bife no Prego.
Provided by Baby Kato
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Place the steaks on your workspace 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 rolls.
- Note: Many people also enjoy this sandwich with lettuce and a slice of tomato added to it.
Nutrition Facts : Calories 643.5, Fat 44.9, SaturatedFat 23.4, Cholesterol 188.6, Sodium 1504.3, Carbohydrate 13, Fiber 1.8, Sugar 4.5, Protein 36.5
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