Prego No Pão Garlic Nailed Steak In A Bun Portugal Recipes

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:

• 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.

PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL

Steps:

• 1. 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.
• 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.

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:

• 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.