Portuguese Garlic Nailed Steak Prego No Pao
Indulge in the bold flavors of Portuguese cuisine with this mouthwatering Garlic Nailed Steak Sandwich, known as "Prego no Pão." Perfectly seasoned thin-cut beef steaks are seared to golden perfection and drenched in a luscious garlic butter and white wine pan sauce. Sandwiched between crusty Portuguese bread rolls, such as papo secos, this iconic dish is elevated with a hint of Dijon mustard and a fresh burst of arugula or lettuce. Whether served as a hearty snack or a satisfying meal alongside crispy fries or a simple salad, this quick and easy 25-minute recipe captures the essence of rustic Portuguese street food, promising deep flavors and a satisfying bite every time.
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Recipe Information
Ingredients
- 4 pieces Beef steaks (sirloin or rump, thinly sliced)
- 4 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 0.25 cups White wine
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Rustic bread rolls (such as Portuguese papo secos)
- 4 teaspoons Dijon mustard (optional)
- 4 leaves Arugula or lettuce leaves (optional)
Instructions
Start by seasoning the beef steaks with salt, black pepper, and paprika. Rub both sides of the steak evenly.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.
Add the minced garlic to the pan and sauté for about 30 seconds, just until fragrant but not browned.
Push the garlic to the side, then add the steaks to the pan. Sear each side for 2-3 minutes, or until cooked to your desired level of doneness, depending on the thickness of the steaks.
Remove the steaks from the skillet and set them aside on a plate to rest.
In the same skillet, lower the heat and deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan.
Add butter and let it melt into the sauce. Stir to combine. Simmer for 1-2 minutes until the sauce slightly reduces.
Return the steaks to the pan briefly, spooning the garlic butter sauce over them to coat. Remove from heat.
Slice the bread rolls in half and lightly toast them on a grill or in a toaster, if desired.
Spread a thin layer of Dijon mustard on the bottom half of each roll, if using.
Place a steak on the bottom half of each roll and top with arugula or lettuce leaves, if desired.
Drizzle any remaining garlic butter sauce from the pan over the steaks. Close the sandwich with the top half of the roll.
Serve warm, paired with a side of crispy fries or a simple salad for a complete meal.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.8 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
