| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 7g | 35g |
| sugars | fibre | protein | salt |
| 5g | 2g | 30g | 1.2g |
Why I Love Portuguese Prego no Pão
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When I first encountered Prego no Pão, the Portuguese steak sandwich, I was instantly transported back to the bustling Sunday markets of my childhood. The flavors of garlic-infused beef and the crispness of the bread resonate with my roots, making this particular recipe an instant classic in my household. Prego no Pão captures the essence of a hearty, straightforward meal, bringing together bold flavors and rustic simplicity, much like the dishes my Italian grandparents used to prepare. It’s a recipe that nourishes both the body and the soul.
The Magic of Simplicity
What I love most about Prego no Pão is its simplicity. At its core, this recipe is about allowing each ingredient to shine. The marriage of thinly sliced sirloin steak, seasoned to perfection with garlic, paprika, and olive oil, delivers a punch of flavor that feels both comforting and invigorating. I’ve often found that sometimes the most straightforward recipes are the most rewarding, a sentiment echoed by the famous Portuguese chefs like Nuno Mendes, who inspired this particular creation.
Portuguese rolls, known as papo secos, are the unsung heroes of this dish. Their slightly crusty exterior and tender, airy crumb make them the perfect vehicle for the robust flavors of the marinated beef. I like to add a touch of butter to the rolls for that extra richness, but that’s purely optional.
A Versatile Delight
Another reason why this recipe holds a special place in my heart is its versatility. Whether you prefer to keep it traditional with just steak and garlic, or embellish it with lettuce, tomato, and a fried egg, the Prego no Pão can be tailored to suit any palate. The red wine and vinegar in the marinade are optional, but they add an extra layer of complexity that I highly recommend trying.
This dish pairs wonderfully with a simple side salad or some homemade fries (or batatas fritas). For a truly Mediterranean flair, consider serving it alongside a bowl of marinated olives or a refreshing gazpacho. It also shares similarities with the Italian Panino or the French Croque-Monsieur, despite having its unique Portuguese twist.
Ultimately, what makes Prego no Pão a beloved dish in my kitchen is its ability to bring people together. Much like the meals shared around my grandparents’ table, this sandwich invites conversation, laughter, and a shared appreciation for good, honest food.
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What You’ll Need
- 2 lbs of beef sirloin steaks, thinly sliced
- 6 Portuguese rolls (papo secos) or crusty sandwich rolls
- 6 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of red wine (optional)
- 1 tablespoon of white vinegar
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped (optional)
- 6 large leaves of lettuce (optional)
- 1 large tomato, thinly sliced (optional)
- 6 fried eggs (optional)
- Butter for spreading on rolls (optional)
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Method
Step One
Marinate the beef sirloin steaks with minced garlic, olive oil, red wine (if using), white vinegar, paprika, salt, and black pepper. Let it sit for at least 30 minutes to absorb the flavors.
Step Two
Heat a large skillet or frying pan over medium-high heat. Add the marinated steaks and cook for about 2-3 minutes on each side or until they are cooked to your liking.
Step Three
While the steaks are cooking, slice the Portuguese rolls in half and spread butter on each side if desired. Toast the rolls lightly in a separate pan or oven until they are warm and slightly crispy.
Step Four
Once the steaks are cooked, remove them from the skillet and let them rest for a few minutes. Optionally, you can top each steak with a fried egg.
Step Five
Assemble the sandwiches by placing a cooked steak on the bottom half of each toasted roll. Add lettuce, tomato slices, and fresh parsley if desired. Top with the other half of the roll.
Step Six
Serve immediately while warm, and enjoy your delicious Prego no Pão!
