Portuguese Garlic Steak Sandwiches Prego No Pao Recipes

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.

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.

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.

Steps:

• 1. 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.
• 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.