Portuguese Steak Sandwich Recipes

PREGO NO PãO - PORTUGUESE STEAK SANDWICH RECIPE

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!

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.

PORTUGUESE STEAK SANDWICH RECIPE

Steps:

• Mix together all the ingredients for the marinade, add the steak and leave to marinate for a few hours (but no longer than 8 hours). Remove the steaks from the marinade, then strain it and set aside. Warm the rolls in a medium oven. Heat a heavy-based frying pan until very, very hot, then add the olive oil and fry the steaks very quickly. If your pan is hot enough, they will need to be turned within a minute. Remove the steaks and keep warm, then add the dry ingredients from the marinade to the pan with some salt. Cut the rolls in half and arrange the cos lettuce and then the steaks on the lower halves. Add the strained marinade liquid to the pan and let this bubble and reduce a little, then pour into the top halves of the rolls. Close the sandwiches and eat immediately, with both hands. Recipe & Photo Credit: "Eagle Cookbook: Recipes from the Original Gastropub by David Eyre and the Eagle chefs"

PORTUGUESE PREGO NO PAO (STEAK SANDWICHES)

Steps:

• Slice the garlic thinly. Season the steaks on both sides with salt & pepper then pound garlic slices into each side of the steak. You should be able to fit one clove of garlic on each side.
• Heat Olive oil & butter in a large skillet. Cook your steaks over medium high heat. For medium-rare cook for 30 seconds per side, then set aside keeping them warm.
• Slice the onions into 1/2" slices and the peppers into strips. Add some more butter to the skillet then add the onions, hot pepper sauce and salt and saute. Once onions are getting soft, add the peppers and cook until tender.
• Add the wine, then let it reduced over high heat for 1-2 minutes, or until sauce has thickened.
• Serve thd steak on crusty bread with the sauce, onions & peppers.