Garlic Nailed Steak In A Bun Portugal Recipes

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PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL



Prego No Pão - Garlic Nailed Steak - Portugal image

This recipe is submitted for play in CQ3 Azores. 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     Beef

Time 30m

Number Of Ingredients 7

1⁄2 lb sirloin steak, cut in 1/4-inch thick slices, all fat trimmed off
4 tablespoons butter
6 garlic cloves, thinly sliced
1 large onion, thinly sliced
1⁄2 cup white wine
1 teaspoon salt, coarse sea salt
1⁄2 teaspoon black pepper, freshly ground

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.

PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL



Prego No Pão - Garlic Nailed Steak - Portugal image

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

1/2 lb sirloin steak, cut in 1/4-inch thick slices, all fat trimmed off
4 tablespoons butter
6 garlic cloves, thinly sliced
1 large onion, thinly sliced
1/2 cup white wine
1 teaspoon salt, coarse sea salt
1/2 teaspoon black pepper, freshly ground

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)



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

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.

GARLIC NAILED STEAK IN A BUN - PORTUGAL



Garlic Nailed Steak in a Bun - Portugal image

This recipe is submitted for play in CQ3 - Azores. It is a recipe by Ana Patuleia Ortins. Prego No Pão (Garlic Nailed Steak) is also known as Bife no Prego. 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...

Provided by Baby Kato

Categories     Sandwiches

Time 30m

Number Of Ingredients 10

3⁄4 lb sirloin steak, cut 1/2 inch thick slices, trimmed of any visible fat
4 tablespoons butter
6 garlic cloves, thinly sliced
1 large onion, thinly sliced
1⁄2 cup white wine
1 teaspoon salt, coarse sea salt
1⁄2 teaspoon black pepper, freshly ground
1⁄8 teaspoon chili pepper
1⁄8 teaspoon cumin
2 teaspoons tomato paste

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.

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