Portuguese Prego No Pao Steak Sandwiches Recipes

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

Steps:

• Slice the garlic thinly. Season the steaks on both sides with salt & pepper then pound garlic slices into each side of the steak. You should be able to fit one clove of garlic on each side.
• Heat Olive oil & butter in a large skillet. Cook your steaks over medium high heat. For medium-rare cook for 30 seconds per side, then set aside keeping them warm.
• Slice the onions into 1/2" slices and the peppers into strips. Add some more butter to the skillet then add the onions, hot pepper sauce and salt and saute. Once onions are getting soft, add the peppers and cook until tender.
• Add the wine, then let it reduced over high heat for 1-2 minutes, or until sauce has thickened.
• Serve thd steak on crusty bread with the sauce, onions & peppers.

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.