Prego no Pão
Portuguese Garlic Steak Sandwich
A thin piece of steak, fried in butter with garlic and tucked into a roll whose cut side has been pressed into the pan juices. It takes a quarter of an hour and needs nothing else, although mustard is usual.
The Portuguese magazine recipe read here seasons the steak with garlic and lemon, fries it in butter, softens onion in the same pan and dips the roll in the juices before filling it. Mustard is offered as an addition.
Cafés sell it at any hour, and seafood restaurants have an old habit of serving one after the shellfish.
Ingredients
Ingredients
- 2 sirloin steaks (about 220 g each)
- 4 garlic cloves, thinly sliced
- Juice of 1/2 lemon
- 30 g butter
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 4 crusty white rolls
- A pinch of dried oregano
- Fine sea salt and black pepper
- Mild yellow mustard, to serve
Method
- Prepare the steak Trim the fat from the steaks and cut each in half to make four pieces. Lay them between two sheets of baking paper and beat to about 5 mm thick. Rub with the lemon juice, half the garlic, salt and pepper and leave for 10 minutes.
- Fry Heat the butter and oil in a large frying pan over a high heat until the butter foams. Fry the steaks for 1 minute a side, until browned but still pink in the middle. Lift onto a plate.
- Cook the onion Lower the heat to medium, add the onion and the remaining garlic to the pan and cook for 6 to 8 minutes, stirring, until soft and golden. Tip any juices from the resting steak back into the pan.
- Fill the rolls Split the rolls. Press the cut side of each base into the pan to soak up the juices and sprinkle with oregano. Add a piece of steak and a spoonful of onion, close the roll and serve hot, with mustard.
Food safety
Steak served pink is safe when it is a whole cut seared on both sides.
Thin is what matters. A thick steak makes a sandwich you cannot bite through.