garlic nailed steak (prego no pao ). 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. 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.
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. Prego No Pão – Garlic Nailed Steak in a Bun – Portugal. Garlic and pepper rubbed sirloin steak with a touch of salt finished with some white wine before landing on your Papo seco roll. 🍳🍳. You can have garlic nailed steak (prego no pao ) using 10 simple ingredients and 9 easy steps. Follow these simple steps to achieve yummy food.
Ingredients of garlic nailed steak (prego no pao )
- You need of sirloin steak cut in 1/4inch thick slices.
- Prepare of butter.
- It’s of garlic shopped.
- You need of onion sliced.
- You need of white wine.
- Prepare of paprika.
- It’s of salt and pepper to taste.
- You need of crusty sandwich buns.
- Prepare of of swiss cheese.
- It’s of lettuce.
I turned to the Prego no Pão – a Portuguese beef and garlic sandwich, often served as street food. My research (thank you Google!) revealed that the Prego no Pão can be quite simple – just a seared slab of beef with a bit of garlic and salt on a roll, to more complicated and flavorful affairs of thinly. Prego No Pão, Prego Roll. (Portuguese). steak, garlic, bread. Season your steak(s) on both side and pound garlic into each side with a meat mallet.
garlic nailed steak (prego no pao ) instructions
- lay out steaks in a flat surface.
- lay the garlic on on side of the steaks.
- nail the garlic to the steak (using a tenderizing mallet ,if you don't have one just use some kitchen utensil heavy enough to nail the garlic ).
- repeat on the reverse side of steaks.
- in a skillet start to melt the butter over medium heat ,season the steaks with salt and pepper and fry each side for 5minutes.
- transfer to a dish and cover.
- in the same skillet add the onion ,stir and cook for 2minutes then add the wine and the paprika ,increase the heat and reduce sauce by alf.
- return the beef to the sauce and heat for 2minutes.
- serve with crusty bread with lettuce and swiss cheese.
You should be able to fit one clove of garlic on each side. It gets its' name from the Portuguese word for nail (Prego), because we literally hammer the garlic into the steaks. South Africans like it a little spicier The sauce which comes from the cooking the steak and reducing the marinade is known as "Prego sauce". This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! Sprinkle steak with salt and pepper.