Steak sandwich

Steak sandwich

Prego no pao

By
From
Lisbon
Serves
2
Photographer
Steven Joyce

Like the bifana, Portugal’s other famous sandwich, the prego no pão is sometimes served with fried onions and piri piri sauce slathered on the rolls (for big appetites, look out for it with a side of fries and a fried egg as well). Because the steak is the star of this sandwich, be sure to buy the best quality that you can.

Ingredients

Quantity Ingredient
1 sirloin steak
4 garlic cloves, thinly sliced
1 tablespoon butter, plus more for the rolls
2 crusty white bread rolls
salt
freshly ground black pepper
sweet yellow mustard, ideally portuguese, to serve
piri piri sauce, (optional)

Method

  1. Cut the steak in half crossways. Place the halves on a wooden board and top each with a quarter of the sliced garlic. Hammer the steaks until thin, using a meat mallet or the end of a rolling pin – this will ‘nail’ the garlic into the meat (prego means nail in Portuguese). Don’t worry if a few bits of garlic fly off, just retrieve them and keep hammering. Turn over and repeat with the remaining garlic.
  2. Heat the tablespoon of butter in a frying pan over a high heat. Toast and butter the rolls. When the butter in the pan is just beginning to brown, season the uppermost side of the steaks with salt and pepper, then place them seasoned-side down in the pan. Season the exposed sides of the steaks and cook for 1 minute, then turn the steaks and cook for a further minute.
  3. Place the steaks into the toasted, buttered rolls, cutting them in half to fit if necessary. Slather the meat in sweet yellow mustard and a little piri piri sauce too, if you like. Eat straight away, while the hot juices soak into the bread.
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