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 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.

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 IN A BUN - PORTUGAL

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.

GARLIC NAILED STEAK IN A BUN - PORTUGAL

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.

PORK STEW WITH CUMIN(PORTUGAL)

Steps:

• Marinate pork in mixture of cumin, garlic, bayleaf, salt, pepper, wine and lemon juice.
• Marinate for 6 hours.
• Remove pork from marinade and reserve liquid.
• Saute in oil, onion and pork until pork is browned.
• Add marinade and bring to a simmer.
• Simmer 30 minutes add water or stock if necessary to keep it moist. Scatter with olives and serve with lemon wedges.

GARLIC STEAK WITH GARLIC

Steps:

• Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
• Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
• Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.